1 can refrigerated crescent rolls
1/2 cup strawberry preserves
1 pkg (8 oz.) cream cheese, softened
Preheat oven to 350 degrees. Spray 24 mini muffin cups with non-stick spray. Unroll crescents and separate into 4 rectangles. Press perforations to seal. Cut each rectangle into 6 squares. Gently press squares into muffin cups (will not cover inside of cup so don't press too much). Mix preserves and cream cheese until well blended. Spoon about 1 tsp. into each muffin cup. Bake 15-18 minutes or until edges are golden brown. Cool in pan 5 minutes before removing. Can garnish with strawberry slice, optional.
Changes - Use different preserves, add chopped nuts or divide cream cheese in half, use 1/2 for strawberry and other 1/2 for peach using 1/4 cup of preserves for each flavor. If you have several jars of preserves and/or jelly open divide cheese evenly and make different flavors in the same muffin pan.