Heat oven to 400°F. Spray large cookie sheet with cooking spray.
Separate dough into 8 biscuits. Gently separate each biscuit halfway into 2 layers. Spoon 1 tablespoon raspberry jam into center of each biscuit. Pinch edges to seal.
Dip each biscuit into melted butter; dip each in sugar. Place on cookie sheet.
Bake 14 to 16 minutes or until golden brown around edges.