. Preheat oven to 375F

. Cut each dried fig into quarters so you have 12 small fig pieces

. Roll out crescent dough and pinch together the seams; use a knife or pizza cutter to cut into 12 equal small squares

. Put approximately 1/2 tsp of cream cheese on each crescent dough square; then top with a fig piece and drizzle with honey or agave.

. Lightly spray a 12-count mini muffin tin with nonstick cooking spray

. Pull the corners of each square to the top and pinch together to form a little pocket; place each pocket in the mini muffin tin

. Bake at 375 for 10 minutes or until golden brown. Let cool before serving!