Pat's Almond Cream Cheese Danish

1 lb. Rhode's frozen bread dough**, thawed
8 oz. cream cheese. softened
1/4 c. sugar
1 egg
1/2 t. almond extract
3/4 c. white baking chips
1 T. milk

Glaze:
1 c. powdered sugar
1/4 t. almond extract
1-2 T. milk
1/2 c. slivered almonds

On a lightly floured surface, roll dough into 15"x9" *rectangle. (I just roll it directly on to the parchment paper/lightly greased baking sheet.) In a small bowl, beat cream cheese and sugar until smooth. Beat in egg and extract (filling will be soft). Spread down center of rectangle. Sprinkle with chips. Cut 1" wide strips on each side of rectangle, about 1/2" from filling. Starting at one end, fold alternating strips at an angle across filling. Seal ends. Cover and let rise in a warm place until doubled about 1 1/2 hours. Preheat oven to 350. Brush with milk. Bake 20-30 minutes or until golden brown. Cool. Prepare glaze by combining confectioners sugar and extract. Stir in enough milk to achieve consistency. Drizzle over coffee cake. Sprinkle with almonds. Makes 10-12 servings.

*sometimes I can only get it rolled out to 15x7. That works well too.

**The bread dough I've been able to find only comes in a 5 pack of 1 lb loaves.

picture #1 dough rolled out. #2 filling added. #3 white chocolate chips added. 
 #4 slits made, folded over and ready to bake. #5 ready to eat! Yum!