6 ounces Cabot Cream Cheese, softened
6 ounces Cabot Lite75 Sharp Cheddar or Cabot Lite50 Sharp Cheddar, grated (about 1½ cups)
⅔ cup apple butter
⅔ cup applesauce
2 teaspoons cornstarch
1 13.2-ounce tube refrigerated crusty Italian bread dough or 1 13.8-ounce tube refrigerated pizza crust dough
2 tablespoons honey
2 tablespoons sliced almonds
PREHEAT oven to 350°F.
COMBINE cheeses in a small bowl. In a separate bowl, combine apple butter, applesauce and cornstarch; set both mixtures aside.
UNROLL dough onto a baking sheet coated with cooking spray and press into a large rectangle. Spread cheese mixture lengthwise down center third of dough. Top cheese mixture evenly with apple butter mixture.
MAKE diagonal cuts, 1½ inches apart, on opposite sides of filling to within ½ inch of filling. Fold strips alternately over filling from each side, overlapping at an angle.
DRIZZLE honey over loaf and top evenly with almonds and bake at 350°F for 30 minutes or until lightly browned. Serve warm.