⅓ cup finely chopped sweetened dried cranberries
2 tablespoons cherry or strawberry preserves
1 can (8 oz) Pillsbury® refrigerated crescent dinner roll's
1 oz white chocolate baking bar, chopped
½ teaspoon oil
1. Heat oven to 375°F. Lightly spray cookie sheet with cooking spray. In small bowl, mix cranberries and preserves. 2. Unroll dough into 2 rectangles. Press each to form 8x6 inch rectangle; press perforations to seal. Spread cranberry mixture over 1 rectangle to edges. Place second rectangle on top; press lightly. With sharp knife or pizza cutter, cut lengthwise into six 8 inch-long strips. Twist each strip 3 times and shape into ring on cookie sheet; pinch ends to seal. 3. Bake 9 to 12 minutes or until golden brown. Cool on cookie sheet 2 minutes. 4. In small microwavable bowl, place baking bar and oil. Microwave on High 30 seconds; stir until melted and smooth. If necessary, microwave 10 to 20 seconds longer. Drizzle over warm rolls. Serve warm.