Dark Chocolate-Raspberry Turnovers
http://bakedchicago.typepad.com

1 cup fresh raspberries
3/4 cup dark chocolate chunks
1/3 cup seedless raspberry jam
2 tubes (8 ounces each) refrigerated crescent dough (storebought)
1 egg
cinnamon-sugar mixture for dusting

Heat oven to 375F degrees. Line two baking sheets with parchment
paper. Set aside.

In medium bowl, combine raspberries, chocolate and jam. Stir to
combine, breaking up raspberries slightly and coating chocolate chunks
with jam.

On lightly floured surface, unroll one tube of crescent dough and
separate into four rectangles. Pinch together any perforations or
holes in dough. Spoon two slightly heaping tablespoons of filling
onto half of each rectangle.

Whisk egg with 1 tablespoon water. Brush dough edges with egg-water
mixture. Fold dough to enclose filling. Seal edges and crimp with
fork. Transfer to prepared sheet. Pierce turnover twice to vent.
Brush top with egg watch and dust with cinnamon-sugar mixture.

Repeat with remaining dough and filling. Bake for 11 minutes or until
golden brown. Cool slightly on wire rack before enjoying warm.