Chocolate-Raspberry Turnovers

Raspberries and chocolate team up to make a delicious dessert or even breakfast.

• Ready In: 31 mins
• Serves: 8

Ingredients

• 1  cup fresh raspberry
• 3⁄4 cup bittersweet chocolate chips or 3⁄4 cup  semi-sweet chocolate chips
• 1⁄3 cup  seedless raspberry jam
• 2 (8 ounce)  tubes  refrigerated crescent dinner rolls
• 1  egg

Directions

1. Whisk egg with 1 T water.
2. Brush dough edges with egg-water mixture.
3. Fold dough to enclose filling.
4. Seal edges; crimp with a fork.
5. Transfer to a prepared sheet.
6. Pierce turnover once or twice to vent; brush top with egg wash.
7. Repeat with remaining dough and filling.
8. Bake at 375 degrees for 11 minutes until golden brown.
9. Cool slightly on wire rack.