Chocolate Raspberry Crescent Ring
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
49
Spice
46
Sweetness
56
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
60 g
Frozen Raspberries1 tbsp
CornstarchDirections:
1
Heat oven to 350°F
2
Spray large unrimmed cookie sheet with baking spray with flour
3
Unroll dough on work surface
4
(If using crescent rolls, unroll dough on work surface and separate into 2 large rectangles
5
Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal
6
) 2
7
In small microwavable bowl, microwave chocolate chips and oil uncovered on High 2 minutes, stirring once, until mixture can be stirred smooth
8
Spread evenly on dough
9
Starting with 1 long side of rectangle, roll up; pinch edge to seal
10
With serrated knife, cut into 12 slices, wiping knife between cuts
11
Arrange slices on cookie sheet, seam side down, in a 7-inch diameter circle, leaning each slice against the previous one
12
Tuck last one under the first to complete the ring
13
Bake 14 to 18 minutes or until golden brown
14
Using a large, flat spatula or fish turner, tip pan and slide the ring onto serving platter
15
Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup water; bring to a boil over medium-high heat
16
Break up berries with spatula or wooden spoon if frozen together
17
Continue to cook 5 minutes, stirring frequently, until berries burst and mixture begins to boil vigorously
18
Combine cornstarch and 1/4 cup water in a small bowl
19
Stir into boiling mixture and continue to cook 2 minutes, or until mixture is very thick
20
Strain sauce through fine mesh strainer
21
Spoon 1/4 cup sauce over warm crescent ring
22
Serve with remaining sauce
23
Nutritional information (amount per servings): Total Calories: 270, Sodium 290mg, Fat: 11g, Carbohydrates: 41g, Cholesterol: 0mg, Protein: 4g, Fiber: 4g