Chocolate Raspberry Crescent Ring Recipe

Name: Chocolate Raspberry Crescent Ring
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 can (8 count) Pillsbury™ refrigerated Crescents; 1/2 cup semisweet chocolate chips; 1/2 teaspoon vegetable oil; 1/2 (600 g pkg) frozen raspberries (about 2 cups); 1/4 cup sugar; 1 tablespoon cornstarch

Ingredients

1 can (8 count) Pillsbury™ refrigerated Crescents
1/2 cup semisweet chocolate chips
1/2 teaspoon vegetable oil
1/2 (600 g pkg) frozen raspberries (about 2 cups)
1/4 cup sugar
1 tablespoon cornstarch

PREP TIME 25m	COOK TIME 15m	TOTAL TIME 40m
YIELD 6 servings

Instructions

Heat oven to 350°F. Spray large unrimmed cookie sheet with baking spray with flour. Unroll dough on work surface. (If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.)
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth.
Spread evenly on dough. Starting with 1 long side of rectangle, roll up; pinch edge to seal.
With serrated knife, cut into 12 slices, wiping knife between cuts.
Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one.
Tuck last one under the first to complete the ring.
Bake 14 to 18 minutes or until golden brown. Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter.
Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup sugar; bring to a boil over medium-high heat.
Break up berries with spatula or wooden spoon if frozen together. Continue to cook 5 minutes, stirring frequently, until berries burst and mixture begins to boil vigorously.
Combine cornstarch and 1/4 cup water in a small bowl. Stir into boiling mixture and continue to cook 2 minutes, or until mixture is very thick.
Strain sauce through fine mesh strainer. Spoon 1/4 cup sauce over warm crescent ring. Serve with remaining sauce.