Hungry Jack Biscuit Bear Claws

4 oz Cream cheese, softened

1/4 c Orange marmalade

1/4 c Raisins

2 (12-oz)cans Hungry Jack

Refrigerated Buttermilk Flaky Biscuits TOPPING: 1/4 c Sliced almonds

2 T Sugar

1/4 c Orange juice

Heat oven to 375. Grease a large cookie sheet. In small bowl, combine cream cheese, marmalade and raisins; blend well. Separate dough into 20 biscuits. Press or roll each biscuit to a 4-inch circle.

Spoon 1 tablespoon cream cheese mixture on center of 10 of the biscuits; top with remaining biscuits. Press edges with fork to seal; cut five 1/2-inch slits, 1 inch apart,around 1 side of each biscuit to resemble a bear claw. In small bowl, combine almonds and sugar. Dip top of each biscuit in orange juice;sprinkle with almond mixture. Place biscuits on greased cookie sheet. Bake at 375 for 15 to 20 minutes or until golden brown. Cool 1 minute,remove from cookie sheet. Cool 10 minutes before serving. Store in refrigerator. Makes 10 bear claws.