Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
8
teaspoons raspberry preserves
1/4
cup butter, melted
1/2
cup sliced almonds
1/2
cup powdered sugar
1
cup white vanilla baking chips (6 oz)
1/4
cup whipping cream
Preparation
Heat oven to 375°F. Separate dough into 8 triangles. Place 1 teaspoon preserves on shortest side of each triangle. Starting at shortest side, roll up each triangle; curve into crescent shape. Place on ungreased cookie sheet.
Brush tops of rolls with melted butter. Stir almonds into remaining melted butter. Spoon almonds over tops of rolls.
Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 5 minutes. Sprinkle with powdered sugar; place on serving plate.
To make Dipping Sauce, in 1-quart saucepan, heat baking chips and whipping cream over medium-low heat, stirring frequently, until chips are melted. Pour into small bowl. Serve rolls with sauce for dipping.
