Chocolate Raspberry Crescent Ring

By Keli

Ingredients

• 1 can Pillsbury refrigerated crescent rolls
• 1/2 cup semi sweet chocolate chips
• 1/2 tsp vegetable oil
• 1 package frozen raspberries
• 1/4 cup sugar
• 1 Tbsp cornstarch

Preparation

Step 1

Preheat oven to 350 degrees

-Spray large unrimmed baking sheet with baking spray with flour. Unroll dough on work surface, making large rectangles, combine rectangles against long sides, press perforations to seal.
-In small bowl microwave chocolate chips an oil for 2 minutes, stirring once, until mixture can be stirred smooth. Spread evenly on dough
-Starting with long side, roll up and pinch to seal
-With serrated knife, cut into 12 slices, wiping knife between each cut. 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
-Bake 14-18 minutes or until golden brown. Using a large, flat spatula,tip pan and slide the ring onto a serving platter
-Meanwhile, in 4 quart sauce pan, mix sugar, raspberries and 1/4 cup water, bring to a boil. Break up berries with a spoon. 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. Strain sauce through fine mesh strainer. Spoon sauce over ring.
-Serve ring with sauce