1

Preheat oven to 375 degrees F. Line 12x18x1" baking sheet with parchment paper.

2

Unroll both tubes of dough; arrange side by side in pan (some dough may hang over 1 long edge). Press to seal all seams to form 1 large piece and cover pan bottom.

3

Beat cream cheese, ½ cup sugar, 2½ T. cornstarch, and egg yolk in medium bowl to blend. Mix in cottage cheese.

4

Mix cranberry sauce and remaining 1 T. cornstarch in a small bowl until cornstarch dissolves.

5

Spread cheese filling lengthwise over left half of dough, leaving 1" plain dough border on top, bottom, and left edges. Top cheese with cranberry filling. Using parchment as an aid, fold plain dough over, enclosing filling; peel back paper. Seal dough edges. Cut several diagonal slits in top of dough.

6

Beat egg white until frothy; brush over top.

7

Bake until cooked through, about 35 minutes. Dust with more sugar and cool.

8

Serve warm or at room temperature.