1/2 c. warm water (110-115 degrees)
1 pkg. active dry yeast
2 1/2 c. packaged biscuit mix
1 beaten egg
1 tbsp. sugar
1 (8 oz.) cream cheese, softened
1/2 c. sugar
1 tbsp. lemon juice
1/4 c. desired jam or preserves

In a mixing bowl dissolve yeast in water. Stir in biscuit mix, egg and the 1 tablespoon sugar; mix well. Turn onto surface dusted with additional biscuit mix. Knead gently for 20 strokes. Roll to 14 x 9 inches.

Combine cream cheese, 1/2 cup sugar and lemon juice; spread mixture lengthwise down center third of rectangle. Make 3 inch long cuts at 1 inch intervals of both long sides. Fold strips at angle over filling. Cover, chill overnight. Bake in a 350 degree oven for 20 minutes. Spoon jam down center of loaf. Bake 5 minutes more.