Preheat oven to 400 degrees F.

If cream cheese isn't softened, microwave for a few seconds until soft.

Mix together 1/3 cup raspberries with cream cheese and vanilla bean paste/extract.

Mash together with a fork or whisk.

Unroll crescent rolls onto greased cookie sheet.

Use your hands to seal the edges of the crescent rolls.

Now, spread on the cream cheese mixture.

Start at the edge and gently roll the dough up long ways.

Seal the ends, and then curve the roll around to make a circle.

Seal the edges together.

Using scissors or a (sharp) knife, make cuts 2″ apart on the ring. Cut almost to the center, about 3/4 of the way through so the ring remains one piece.

Pick each segment up and twist it around, laying the twisted part back down flat on the pan.

Bake for about 20 minutes, and let cool before drizzling with glaze.

Top with raspberries, chocolate, or garnish of choice.

Serve and Enjoy!