Amond Chocolate Rugalach Rollups

1. 1

   Preheat oven to 375F (190C).

2. 2

   Dough: In a food processor fitted with a steel blade, combine cream cheese, margarine, flour and SPLENDA Granulated.

3. 3

   Process until the dough forms a ball on the blades, about 18 to 20 seconds.

4. 4

   Remove the dough from the bowl and set aside.

5. 5

   There's no need to chill the dough or wash out the bowl before preparing the filling.

6. 6

   Filling: Process SPLENDA Brown Sugar Blend, cinnamon, chocolate chips and almonds until finely chopped in food processor, about 25 to 30 seconds.

7. 7

   Assembly: Divide the dough in two equal pieces; flour each piece lightly.

8. 8

   Roll out one piece of dough on a lightly floured board into a rectangle approximately.

9. 9

   12 x 7 (30 cm x 18 cm).

10. 10

    Sprinkle the dough with half the filling.

11. 11

    Roll up the dough from the long side to form a jelly roll, making sure it is seam-side down.

12. 12

    Slice into 1-inch pieces.

13. 13

    Place the sides on the prepared baking sheet.

14. 14

    Repeat with the remaining dough and filling.

15. 15

    Optional: Turn the slices over so they make a pinwheel shape and press slightly to flatten.

16. 16

    Bake for 16 to 18 minutes, until lightly browned.

17. 17

    These freeze well.

* Per serving · 4 servings · Values may vary.

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