3 (4 oz.) pkg. refrigerated crescent rolls
1 (3 oz.) pkg. cream cheese, softened
1/3 c. raspberry, cherry, apricot or peach preserves
1/4 c. chopped almonds, pecans or walnuts

Unroll crescent roll dough; seal perforations to form 2 rectangles from EACH package. Pat each into an 8 x 4 inch rectangle. Spread cream cheese on rectangles; top with the preserves and chopped nuts.

Cut each rectangle into 4 (8 x 1 inch) strips. (You will have a total of 24 strips.) Fold each strip in half crosswise and twist. Transfer twists to a lightly greased foil-lined baking sheet.

Bake in a 375 degree oven for 8 to 10 minutes or until golden. Cool. Store airtight. Makes 24 twists.