In a small bowl, combine marmalade, candied fruit, and nuts, if used, mixing well.
Unroll dough; separate into 8 dough triangles at dough perforations. Spoon a small amount of marmalade mixture on each dough triangle. Starting at the wide end of the triangle, roll-up each jelly roll-style.
Arrange filled crescents on a baking sheet lined with a sheet of non-stick aluminum foil that has been lightly coated with non-caloric vegetable cooking spray, non-stick-side-up, in a circle, overlapping each crescent to form a dough circle. Liberally brush the top of the dough circle with the marmalade mixture.
Bake in a preheated moderate oven (375 degrees F.) for about 15 minutes or until done and lightly browned. Remove from oven, cool on baking sheet for 2 to 3 minutes, and then carefully slide the coffeecake onto a serving tray (may use pancake spatulas to help slide the coffeecake onto the serving tray). Garnish as desired and serve hot or at room temperature.