1/2 c. warm water
1 pkg. dry yeast
1 beaten egg
2 1/2 c. biscuit mix
1 tbsp. sugar
1 (8 oz.) softened cream cheese
1/2 c. sugar
1 tbsp. lemon juice
1/4 c. jam or preserves

Dissolve yeast in water; stir in biscuit mix, egg and 1 tablespoon sugar; mix well. Turn onto surface and knead. Place in center of greased 15 1/2 x 12 inch baking sheet. Roll to 14 x 9 inches. In mixing bowl combine cream cheese, 1/2 cup sugar and juice and spread mixture lengthwise down center third of rectangle.

Make 3 inch intervals on both long sides. Fold strips at an angle over filling. Cover; chill overnight.

Bake at 350 degrees for 20 minutes. Spoon jam down center of loaf. Bake for 5 minutes more. Cool 10 minutes.