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Makes 12 servings 1/2 cup Smucker’s apricot jam 1/2 cup chopped walnuts 2 tablespoons golden raisins 1/4 teaspoon ground allspice 2 packages Martha White deep pan pizza mix 1-1/2 cups confectioners’ sugar 2-3 tablespoons Mayfield milk 1/4 teaspoon salt

Candied cherries and walnut halves for decoration Combine jam, walnuts, raisins and allspice in a small bowl and set aside. Prepare pizza mix according to package directions. Shape into a 16-inch long roll. Press a channel down the center, flattening dough to 4-inch width. Fill channel with apricot filling. Pinch top and bottom of dough together over filling. Press ends to seal. Transfer seam side down to a large greased baking sheet. Form into a candy cane shape Cover and let rest for 10 minutes. Meanwhile, heat oven to 350 degrees. Bake for 20-25 minutes, or until golden brown. Remove to a wire rack to cool. Meanwhile, whisk confectioners’ sugar, milk and salt in a medium bowl until smooth and a good spreading consistency. When bread is completely cooled, drizzle with frosting and attach walnut halves and candied cherries.