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

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 four 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 brown. Cool.