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Submitted by
Grace Riske (PA)
Ingredients
1 pkg. refrigerated crescent rolls
4 Tbsp. powdered sugar
1/2 cup whipped cream cheese
4 tsp. Rhubarb Strawberry Fruit Spread
1 beaten egg white
Directions
On baking sheet, separate dough into 4 rectangles; pinch diagonal seam closed. Sprinkle with one tablespoon powdered sugar and top with one-fourth of cream cheese in center of each rectangle. Add a generous teaspoonful of Rhubarb Strawberry Fruit Spread on top of the cream cheese. Brush the edges of the rectangle with egg white. Fold corners to center; press. Brush tops with remaining egg white. Bake at 375° for 15-20 minutes or until golden. Sprinkle with powdered sugar. Makes 4 servings.
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