In bowl beat cream cheese, sugar, egg yolk and extract together until smooth.
Carefully unroll French bread dough at seam and place over 15-inch baking
stone. Cut off excess dough that hangs over the side and shape dough into a
circle. Cut a hole in center of dough with 3-inch cut-n-seal. Discard excess
dough roll center hole edge back slight to form a rim. Spread cream cheese mixture
evenly over dough. Top with pie filling.
Separate breadsticks; unroll and cut each in half (16 pieces). Twist each
piece and lay over filing like spokes on a wheel. Pinch dough around inner and
out edge to secure.