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16 servings
Original recipe yields 16 servings
2 cans (8 oz. each) refrigerated crescent dinner rolls
1/4 cup seedless raspberry jam
8 oz. almond paste, crumbled
1 egg, lightly beaten
1/4 cup sliced almonds
Let's Make It
1
Preheat oven to 375°F. Unroll crescent roll dough. Place dough rectangles, long sides together, on greased baking sheet to form 15x12-inch rectangle. Press edges and perforations of dough together to seal.
2
Spread 6-inch-wide strip of jam down center of rectangle; sprinkle with almond paste and 3/4 cup of the chopped chocolate. Make cuts, 1-1/2 inches apart, along both long sides of rectangle up to filling, using small knife. Alternately fold strips of dough over filling. Brush top with egg; sprinkle with almonds.
3
Bake 25 to 30 min. or until golden brown. Cool 10 min. Melt remaining chocolate as directed on package; drizzle over braid. Let stand until chocolate is firm.
Kitchen Tips
Tip 1
How to Easily Drizzle Melted Chocolate
Spoon melted chocolate into small plastic food storage bag. Using a toothpick or skewer, poke hole in one corner at bottom of bag. Twist top of bag to squeeze out chocolate as you move bag over braid to decorate.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 15g
19%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 260mg
11%
Total Carbohydrates 29g
11%
Dietary Fiber 1g
4%
Sugars 17g
34%
Protein 5g
10%
Vitamin A
0%
Vitamin C
0%
Calcium
4%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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