3 oz. cream cheese
1/2 c. butter
2 c. Bisquick mix
1/3 c. milk
1/2 c. raspberry jam

Cut cream cheese and butter into dry Bisquick mix. Add milk and knead dough only about 8-9 times. Roll out into a rectangular shape about 8 x 14 inch. Spread jam down the center of the roll (lengthwise). Cut edges of dough into jam area about ever 1 inch interval. Fold over strips and bake 12-15 minutes at 400 degrees. Frost when slightly cooked with butter cream icing. You may add chopped nuts for garnish.