(by Shirley McNevich)
3 - 4oz. cans refrigerated crescent roll dough
1 - 8oz. Philadelphia cream cheese (softened)
chopped nuts (optional)
1 jar raspberry preserves (NOT jelly)
Open one can of cresent rolls at a time. Separate the dough along the perforation lines. Take one dough triangle, spread cream over the top, spread raspberry preserves over the cream cheese, and sprinkle a few chopped nuts over the preserves. Spray a little Pam on your finger and run your finger along the edges of the dough. Fold one corner of the dough to the other corner. Pinch all of the edges shut. Repeat with all dough. Place them on a greased cookie sheet, lightly spray them with Pam and bake them at 375 degrees for 8-10 minutes. Optional--spread your favorite glaze over the top before serving.
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