Chocolate Raspberry Turnovers
Raspberries and chocolate team up to make a delicious dessert or even breakfast.
Steps
Whisk egg with 1 t water.
Brush dough edges with egg-water mixture.
Fold dough to enclose filling.
Seal edges.
Crimp with a fork.
Transfer to a prepared sheet.
Pierce turnover once or twice to vent.
Brush top with egg wash.
Repeat with remaining dough and filling.
Bake at 375 degrees for 11 minutes until golden brown.
Cool slightly on wire rack.
Ingredients
fresh raspberry, bittersweet chocolate chips, seedless raspberry jam, refrigerated crescent dinner rolls, egg