1 1/4 cups water
1 1/3 cups flour
1 1/2 teaspoons salt
1/2 teaspoon dried oregano
1 ½ teaspoons ground black pepper
4 (3 ounce) packages cream cheese, softened
1 (16 ounce) can frozen raspberry jam
In a medium saucepan, bring water to a boil. Add 1/3 cup flour, salt and oregano; stir and cook, stirring occasionally, until flour is dissolved. Remove from heat.
Beat cream cheese and raspberry jam together in a small bowl; cover and refrigerate for 2 hours.
Roll dough to fit sandwich-sized roll in 9x13 inch pan. Spread mixture over potato roll; seal edges of tube.
Bake in preheated oven 15 to 18 minutes or until filling is bubbly. Cool before cutting into strips. Cut into 4 squares.