Ingredients
1
can (12 oz) refrigerated Pillsbury™ Grands!™ Butter Flake Crescent Rolls (8 Count) or 1 can (12 oz) refrigerated Pillsbury™ Grands!™ Original Crescent Rolls (8 Count)
1/2
cup dark chocolate baking chips (from 12-oz package)
24
fresh raspberries (about 3/4 cup)
1
teaspoon powdered sugar
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
Unroll dough; separate into 8 triangles. Pat each triangle out slightly.
Place 1 tablespoon baking chips on shortest side of each triangle; top with 3 raspberries. Roll up at shortest side of triangle, rolling to opposite point. Place crescents, point side down, on cookie sheet.
Bake 14 to 16 minutes or until golden brown. Sprinkle with powdered sugar.
