Raspberry Cream Cheese Swirls

• 6 ounces cream cheese (softened)
• 12 cup powdered sugar
• 4 tablespoons raspberry preserves
• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 12 cup powdered sugar
• 4 teaspoons milk
• 12 teaspoon raspberry extract (can substitute with vanilla)

1. Beat cream cheese and powdered sugar until fluffy.
2. Fold in raspberry preserve until well blended.
3. Set aside.
4. Pop open your crescent rolls and carefully separate into 4 rectangles.
5. Firmly press perforations to seal.
6. Press or roll each piece of dough to form a 7 by 4-inch rectangle, and spread each with about 3 tablespoons of the cream cheese filling.
7. Do not go all the way to edge, leave about 1/4 inch space.
8. Starting at the short end of the rectangle, roll each rectangle into a tight cylinder.
9. Place on plate and cover with plastic wrap.
10. Put in fridge for about 30 minute.
11. Preheat oven to 350F.
12. When ready, cut each roll carefully into 4 pieces.
13. Place on an ungreased baking sheet, cut side down about 1/2 inch apart.
14. Bake for approximately 18-20 minutes, until light brown.
15. While rolls are baking.
16. Combine 1/2 cup powdered sugar, milk and extract in small bowl.
17. When rolls are done, drizzle glaze over rolls and serve warm.

cream cheese, powdered sugar, raspberry preserves, rolls, powdered sugar, milk, raspberry

Taken from www.food.com/recipe/raspberry-cream-cheese-swirls-260855 (may not work)