Preheat oven to 375 degrees. Spray a baking sheet with non-stick spray.
Unroll and separate crescent dough into 8 triangles.
Place about 3-4 raspberries on the wide part of the dough. Any more than this will not fit once you roll the crescent up.
Place about 6 white chocolate chips around the raspberries.
Roll up dough starting at the wide end, folding over the sides so the filling stays inside.
Place on baking sheet with space between each crescent.
Bake for 10 - 12 minutes or until done.
Remove to wire rack to cool.
While crescents are cooling, mix the powdered sugar and milk together. Depending on how thick or thin you want your glaze, add more sugar or milk to get the consistency you like.
Drizzle glaze over cooled crescents.
Let crescents cool completely and glaze harden before eating. (this was difficult to do but I managed - they taste much better cooled)