1 package refrigerated crescent rolls
4 tablespoons confectioners' sugar
4 ounces cream cheese, whipped
4 teaspoons rhubarb strawberry fruit spread
1 large egg white, beaten

Preheat oven to 375 degrees F.

On cookie sheet, separate dough into 4 rectangles and pinch diagonal seam closed. Sprinkle with 1 tablespoon confectioners' sugar and top with 1 ounce cream cheese in center of each rectangle. Add generous teaspoonful of rhubarb strawberry fruit spread on top of cream cheese. Brush edges of rectangle with egg white. Fold corners to center; press together. Brush tops with remaining egg white. Bake 15 to 20 minutes or until golden. Sprinkle with confectioners' sugar.

Makes 4 servings.