Preheat oven to 375°.

Line a muffin tin with liners or grease well with non-stick cooking spray or butter.

Unroll crescent dough, one can at a time onto a clean surface. If you are using a cutting board, you might lightly sprinkle it with flour to keep the dough from sticking. Press the seams together.

Dollop peanut butter over the dough and spread evenly. An offset spatula works great for spreading.

Spoon fruit preserves or jam over the peanut butter and spread evenly.

Roll the dough up from the long side.

Cut the dough log in half on the perforated seam.

Next, slice each dough half lengthwise using a serrated knife.

Carefully twist each piece of dough, exposing the cut side out. Start with one end and roll up to create a sweet roll.

Place each roll into a lined muffin tin.

Wipe the work surface clean and repeat with remaining two cans of crescent dough, making 12 cruffins.

Bake for 20 – 22 minutes or until muffins are golden brown and the centers are baked through.

Remove from oven.

Use a sharp knife to loosen the edges from the muffin tin and place on a wire rack.

Dust with powdered sugar if desired.

Serve warm or at room temperature.