Dark Chocolate-Raspberry Turnovers

Preheat oven to 375F degrees. Line two baking sheets with parchment paper. Set aside.

In medium bowl, combine raspberries, chocolate and jam. Stir to combine, breaking up raspberries slightly and coating chocolate chunks with jam.

On lightly floured surface, unroll one tube of crescent dough and separate into four rectangles. Pinch together any perforations or holes in dough. Spoon two slightly heaping tablespoons of filling onto half of each rectangle.

Whisk egg with 1 tablespoon water. Brush dough edges with egg-water mixture. Fold dough to enclose filling. Seal edges and crimp with fork. Transfer to prepared sheet. Pierce turnover twice to vent. Brush top with egg watch and dust with cinnamon-sugar mixture. Repeat with remaining dough and filling.

Bake for 11 minutes or until golden brown. Cool slightly on wire rack before enjoying warm.