Dark Chocolate-Raspberry Turnovers
Preheat your oven to 375° F. Line two baking sheets with parchment paper, then set aside.
In a medium bowl, combine the raspberries, chocolate and jam. Stir to combine, breaking up raspberries slightly and coating chocolate chunks with jam.
On a 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.
1 cup fresh raspberries
3/4 cup dark chocolate chunks
1/3 cup seedless raspberry jam
2 tubes (8 ounces each) refrigerated crescent dough (storebought)
cinnamon-sugar mixture for dusting
Number of servings: 8
Cooking time: 11 minutes