Chocolate-Apricot Tea Ring

FRESH BREWED COFFEE IS ALL YOU NEED TO SERVE WITH THIS IMPRESSIVE, YET EASY COFFEE CAKE FILLED WITH TART APRICOTS, SLICED ALMONDS AND SWEET CHOCOLATE MORSELS. DRIZZLE WITH A SIMPLE POWDERED SUGAR GLAZE TO ADD A CROWNING TOUCH.

INGREDIENTS

1/2 cup dried apricots, chopped

1/2 cup sliced almonds, divided

1/2 cup semi-sweet chocolate morsels

2 packages (11 ounces each) refrigerated breadsticks

2 tablespoons apricot preserves

3/4 cup powdered sugar

2-3 teaspoons milk

DIRECTIONS

Preheat oven to 350°F.
Using Food Chopper, chop apricots and almonds.
In Small Batter Bowl, combine apricots, 1/4 cup of the almonds and chocolate morsels.
Unroll breadstick dough into 2 rectangles on Large Grooved Cutting Board; do not separate dough. Using lightly floured Baker’s Roller®, lightly roll dough to press seams together.
Spread each dough rectangle with 1 tablespoon of the preserves; top evenly with chopped apricot mixture.
Starting at shortest side of each rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Place rolls, seam sides down, on Medium Round Stone with Handles. Join ends of rolls together to form 1 large ring.
Using Utility Knife, cut from outside of ring to within 1 inch of inside of ring, making cuts at perforations in dough. Turn each section on its side so filling shows.
Bake 25-30 minutes or until golden brown. Remove to Stackable Cooling Rack; cool slightly.
In small bowl, combine powdered sugar and milk; drizzle over warm coffee cake. Sprinkle with the remaining 1/4 cup almonds. Serve warm or at room temperature.