- Swirl Loaf:
- 1/2 cup poppy seed filling
- 2 teaspoons grated lemon peel
- 1 (11 ounce) can Pillsbury® Refrigerated Crusty French Loaf
- 1/3 cup golden raisins
- Frosting:
- 1/3 cup powdered sugar
- 1 teaspoon water, or as needed
- Heat oven to 350 degrees F. Grease cookie sheet. In small bowl, combine poppy seed filling and lemon peel; mix well.
- Unroll dough onto floured surface, forming 13×12-inch rectangle. Drop poppy seed mixture by small teaspoonfuls over dough to within 1/2 inch of edges; gently spread being careful not to stretch dough. Sprinkle with raisins. Starting with one long side, loosely roll up dough; pinch edges to seal. Place, seam side down, on greased cookie sheet.
- Bake at 350 degrees F for 28 to 35 minutes or until loaf is deep golden brown and sounds hollow when tapped with finger. Cool 30 minutes.
- In small bowl, combine powdered sugar and enough water for desired spreading consistency; blend until smooth. Spread frosting over top of cooled loaf. Let stand 5 minutes or until set. Cut into crosswise slices.