Chocolate-Raspberry Turnovers

Ingredients

• 1 6-oz. pkg. fresh raspberries, about 1 cup
• 3/4 cup chocolate chips
• 1/3 cup seedless raspberry jam
• 2 8-oz. tubes refrigerated crescent dough
• 1 egg

Instructions

1. Preheat oven to 375 degrees.
2. Line 2 baking sheets with nonstick foil or regular foil coated with
3. nonstick cooking spray. Set aside.
4. In a medium-size bowl, combine raspberries, chocolate chips and jam. Stir
5. to combine, breaking up raspberries slightly and coating chips with jam.
6. On a lightly floured surface, unroll one tube of crescent dough and
7. separate into 4 rectangles. Pinch together any perforations in dough.
8. Spoon 2 slightly heaping Tablespoons of filling onto half of a rectangle.
9. Whisk egg with 1 Tablespoon of water. Brush dough edges with egg-water
10. mixture. Fold dough to enclose filling. Seal edges; crimp with a fork.
11. Transfer to prepared sheet. Pierce turnover once or twice to vent; brush
12. top with egg wash . Repeat with remaining dough and filling.
13. Bake at 375 degrees for 11 minutes, or until golden brown. Cool slightly
14. on a wire rack.