Heat oven to 375°F.
Remove dough from the can without unrolling it.
Using a serrated knife, cut dough into 8 slices.
Place the dough slices about 2 inches apart on a cookie sheet.
Press each slice into a 3-inch circle, leaving a ridge around the outer edge.
In a small bowl, mix cream cheese spread and 3 tablespoons powdered sugar.
Spoon about 2 teaspoons cream cheese mixture on center of each dough round.
Use the back of a spoon to slightly spread it to cover the center.
Dollop about a teaspoon of raspberry jam over the cream cheese mixture.
Bake 12 to 14 minutes or until golden brown.
Cool 5 minutes on cookie sheet, then transfer to a serving plate.