• 1 1/2 to 2 C. all-purpose flour
• 1/4 C. firmly packed brown sugar
• 1 envelope (1/4 oz. or 2 1/4 tsp) Fleischmann's RapidRise Yeast
• 1/2 tsp. salt
• 1/2 C. water
• 1/4 C. butter or margarine
• 1 tsp. vanilla extract
• Cream Cheese Topping (recipe included)
• Granola
• Blueberries, sliced strawberries
• Miniature marshmallows

In a large bowl, combine 2/3 C. flour, sugar, un-dissolved yeast, and salt. Heat water and butter until very warm (120 to 130 degrees). Gradually add to flour mixture. Beat 2 minutes at medium speed, scraping bowl occasionally. Stir in vanilla and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes. Roll dough to 12 x 10-inch rectangle; Prick surface of dough randomly with fork; let rest 10 minutes. Bake at 425 degrees for 12 to 15 minutes or until golden. Remove from sheet; cool on wire rack. When completely cooled, spread cream cheese topping onto crust to within 1/2 inch of edge; sprinkle with granola. Arrange fruits and marshmallows over top to resemble the U.S. flag. Serve promptly after topping. Refrigerate leftovers.

Cream Cheese Topping:

In a small bowl, combine 1 (3-oz.) package cream cheese, softened; 1/4 C. sour cream, 1/4 C. sugar, and 1/2 tsp. vanilla extract. Stir until smooth.