- 1 package (8 ounces) refrigerated reduced-fat crescent dinner rolls
- 1/3 Cup pineapple jam
- 1 Cup California raisins
- 1/4 Cup powdered sugar
- 1 Teaspoon milk
Heat oven to 375°F. Unroll crescent dough onto ungreased cookie sheet; divide into 2 long rectangles. Slightly overlap 2 long edges of dough; press to seal seam and all perforations.
Spread jam evenly lengthwise on the middle third of the dough. Sprinkle raisins over jam. Make 1-inch cuts on the outside thirds of the dough, from the outside edge to the filling. Fold strips over filling, alternating sides and angling strips slightly.
Bake at 375°F for 12 to 14 minutes or until golden brown. Cool 10 minutes. In small bowl, mix powdered sugar and enough milk to reach drizzling consistency. Drizzle over cooled coffeecake. Slice and serve warm.
Note: Substitute peach or apricot jam for the pineapple jam.