Title: Chocolate-apricot tea ring
 Categories: Brunch
      Yield: 12 Servings
 
    1/2 c  Dried apricots; chopped
    1/2 c  C  sliced almonds; divided
    1/2 c  Semi-sweet chocolate morsels
      2 pk Refrigerated breadsticks
           ---11 ounces each
      2 tb Apricot preserves
    3/4 c  Powdered sugar
      2 ts Milk; up to 3
 
  Preheat oven to 350°F. Using Food Chopper, chop apricots and almonds.
  In 1-Qt Batter Bowl, combine apricots, 1/4 cup of the almonds and
  chocolate morsels. Unroll breadstick dough into 2 rectangles on 18" x
  12" Grooved Cutting Board; do not separate dough. Using lightly
  floured Dough and Pizza Roller, lightly roll dough to press seams
  together. Spread each dough rectangle with 1 tablespoon of the
  preserves; top evenly with chopped apricot mixture. Starting at
  longest side of each rectangle, roll up dough, jelly-roll fashion;
  press seams together to seal. Place rolls, seam sides down, on 13"
  Round Baking Stone. Join ends of rolls together to form 1 large ring.
  Using Kitchen Cutters or 5" Self-Sharpening Utility Knife, cut from
  outside of ring to within 1 inch of inside of ring. making cuts at
  perforations in dough. Turn each section on its side so filling
  shows. Bake 25-30 minutes or until golden brown. Remove to Nonstick
  Cooling Rack, cool slightly. In small bowl, combine powdered sugar
  and milk; drizzle over warm coffee cake. Sprinkle with the remaining
  1/4 cup almonds. Serve warm or at room temperature.
  
  Yield: 12 servings.
  
  Approximately 300 calories and 10 grams of fat per serving.
  
  COOK'S TIP
  
  This coffee cake is best when served the same day it is prepared.
  
  TOOL TIP
  
  To serve, slice with Serrated Bread Knife.
  
  Busted by Gail Shermeyer <4paws@netrax.net>
  
  NOTES : Fresh brewed coffee is all you need to serve with this
  impressive , yet easy cojclee cake filled with tart apricots, sliced
  almonds and sweet chocolate morsels. Driah with a simple powdered
  sugar glaze to add a crowning touch. Recipe