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Steps
1
Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 8 squares; place on cookie sheet.
2
In small bowl, beat cream cheese, granulated sugar, orange peel and almond extract with electric mixer on medium speed until smooth. Spoon about 1 teaspoon cream cheese mixture onto center of each square. Top each with 1 1/2 teaspoons apricot preserves. Make a diagonal cut from each corner of the square to within 1/4 inch of filling. Fold every other point toward center, overlapping points; pinch to seal. Place on cookie sheet.
3
Bake 15 to 20 minutes or until golden brown.
4
In small bowl, mix powdered sugar and milk until thin enough to drizzle. Drizzle over warm pinwheels.
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Vary the flavor with seedless raspberry preserves instead of the apricot.
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