Cranberry Danish Breakfast Round

1 package active dry yeast
1/2 cup warm water (105 degrees to 105 degrees)
1 3/4 cups White Lily Bread Flour
3 tablespoons sugar
1/2 teaspoon salt
2 tablespoons grated fresh orange peel (from 1 orange)
1 egg
2 tablespoons butter or margarine, softened

Filling:
1 (8-ounce) package cream cheese, room temperature
1/3 cup confectioners sugar
1 egg yolk
1/2 teaspoon vanilla
1 (16-ounce) can whole berry cranberry sauce or 1 1/2 cups Fresh Cranberry Sauce (recipe below)
1 cup pecan halves

In small bowl, dissolve yeast in warm water. In large mixing bowl, combine flour, sugar, salt and orange peel. Add yeast mixture, egg and butter or margarine. Stir with wooden spoon until well blended. If dough is too wet, add an additional 1 to 2 tablespoons of flour. Turn out dough onto floured surface. Knead 7 to 9 minutes until dough springs back when pressed with floured finger. Dough should be soft and slightly sticky. Place dough in a lightly greased bowl turning once to grease surface; cover. Let rise in warm place (such as unheated oven with pan of hottest tap water on rack below) about one hour or until double in size. Or, cover and let rise overnight in refrigerator.

In small bowl, beat cream cheese until smooth. Add confectioners sugar, egg yolk and vanilla; beat until blended. Set aside.

Punch dough down and place on an oiled surface. Roll dough into a 15-inch circle with an oiled rolling pin. Place on a greased 14-inch pizza pan. Press dough to fit pan and form a thicker lip around edge.

Spread duogh with cream cheese mixture. Spoon crenberry sauce over cream cheese to within one inch of edge. Bake at 475 degrees for 8 to 10 minutes or until crust is golden brown. Sprinkle with pecan halves.

FRESH CRANBERRY SAUCE:
2 cups fresh cranberries, rinsed
1/2 cup sugar
2 tablespoons orange juice

Combine all ingredients in microwave-safe container. Microwave for 5 to 7 minutes on high (100% power), stirring once. Cool.