Preheat oven to 375°. Place crescent dough on cutting board; cut each crescent piece in half lengthwise. At the widest part of each piece, place about ½ tsp. cream cheese, top with about ½ tsp. Rhubarb Strawberry Fruit Spread. Roll up gently and place on large ungreased baking sheet. Bake 15-17 minutes. Cool 10 minutes. In the meantime melt chips in microwave until smooth. If too thick, add up to 1 Tbsp. vegetable shortening; stir to combine. Drizzle over crescents and sprinkle with sliced almonds. Makes 16 mini crescents.
Lighten it up: use low-fat cream cheese.
Tip: Substitute puff pastry sheets for the crescent rolls. Cut each sheet into 9 pieces. Top centers with 1 tsp. cream cheese and 1 tsp. Rhubarb Strawberry Fruit Spread; fold into triangles and press edges together to seal. Bake at 400° for 12 minutes. Drizzle with melted white chocolate and sprinkle with sliced almonds.