Ingredients
1
can (8 oz) refrigerated Pillsbury™ Reduced Fat Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
1/4
cup red raspberry filling (from 12-oz can)
1/4
cup sliced almonds, finely chopped
1/2
cup powdered sugar
1/2
teaspoon almond extract
1
to 2 teaspoons water
Additional sliced almonds, if desired
Preparation
Heat oven to 375°F. Line 15x10x1-inch pan or large cookie sheet with parchment paper.
If using crescent rolls: Unroll dough on cutting board into 2 long rectangles. Press each into 12x3 1/2-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on cutting board; cut into 2 long rectangles. Press each into 12x3 1/2-inch rectangle.
Spread raspberry filling on 1 dough rectangle to within 1/2 inch of all edges. Sprinkle evenly with chopped almonds. Place second dough rectangle over almonds; gently press top and long edges to seal. Cut crosswise into 8 strips. Twist each strip twice; place 2 inches apart in paper-lined pan.
Bake 11 to 13 minutes or until deep golden brown. Remove twists from pan; place on cooling rack. Cool 10 minutes. Meanwhile, in small bowl, blend glaze ingredients until smooth.
Spread glaze over cooled twists. Sprinkle with additional sliced almonds.
