Measure carefully, placing all ingredients except pie filling and powdered sugar in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Prepare Caramel Topping.
Grease large cookie sheet. Roll dough into 13x8-inch rectangle on lightly floured surface. Place on cookie sheet. Spoon pie filling lengthwise down center third of rectangle. On each 13-inch side, make cuts from filling to edge of dough at 1-inch intervals, using sharp knife. Fold ends up over filling. Fold strips diagonally over filling, alternating sides and overlapping in center. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
Heat oven to 375°. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to wire rack cool. Sprinkle with powdered sugar.
1 slice: 160 calories (35 calories from fat) 4g fat (1g saturated) 0mg cholesterol 280mg sodium 29g carbohydrate (1g dietary fiber) 3g protein.
This easy fruit-filled cake is open for any flavored filling you like. Use cherry, blueberry, peach or apricot pie filling. Or try a canned poppy seed filing or lemon curd.
Make cuts from filling to edge of dough at 1-inch intervals. Fold strips diagonally over filling, alternating sides and overlapping in center.
From "Betty Crocker's Best Bread Machine Cookbook, The Goodness of Homemade Bread the Easy Way." Text Copyright 1999 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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