1Heat oven to 375°F.
2Unroll dough onto work surface. Spread with raspberry preserves. Sprinkle evenly with almonds. Roll dough back up.
3Cut dough roll into 8 equal slices. Place slices cut side down on nonstick cookie sheet.
4Bake 12 to 16 minutes or until golden and puffed. Cool 10 minutes before enjoying.