Chocolate Raspberry Crescent Ring
Sept 17, 2018 22:43:14 GMT -5
Post by maybetoday on Sept 17, 2018 22:43:14 GMT -5
Chocolate Raspberry Crescent Ring
Ingredients
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2
cup semisweet chocolate chips
1/2
teaspoon vegetable oil
1
package (10 to 12 oz) frozen raspberries
1/4
cup sugar
1
tablespoon cornstarch
Steps
1
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.)
2
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.
3
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
4
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.
5
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.
6
Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup water; 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.
Ingredients
1
can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2
cup semisweet chocolate chips
1/2
teaspoon vegetable oil
1
package (10 to 12 oz) frozen raspberries
1/4
cup sugar
1
tablespoon cornstarch
Steps
1
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.)
2
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.
3
Starting with 1 long side of rectangle, roll up; pinch edge to seal.
4
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.
5
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.
6
Meanwhile, in 4-quart saucepan, mix sugar, raspberries and 1/4 cup water; 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.