1/2 c. warm water
1 pkg. dry yeast
2 1/2 c. Bisquick
1 beaten egg
1 tbsp. sugar
8 oz. cream cheese
Apricot or red raspberry jam

In mixing bowl dissolve yeast in water. Stir in Bisquick, egg and sugar. Mix well. Turn out on surface dusted with Bisquick, knead gently 20 strokes. Place dough in center of greased cookie sheet 15x12 inch. Roll to 14x9 inch.

In small bowl combine 8 ounce cream cheese, 1/2 cup sugar and 1 tablespoon lemon juice. Spread mixture down center lengthwise. Make 3 inch long cuts at 1 inch intervals on both sides. Fold strips at an angle over filling. Cover. Chill overnight.

Bake in 350 degree oven for 20 minutes. Take out of oven and spoon jam down center of loaf. Bake 5 minutes longer. Cool 10 minutes. Serve.