Raspberry Crescent Twists

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1 (8 ounce) can refrigerated crescent dinner rolls
• 1/4 cup raspberry pie filling
• 1/4 cup sliced almonds, finely chopped
• 1/2 cup powdered sugar
• 1/2 teaspoon almond extract
• 1 -2 teaspoon water

Recipe

• 1 heat oven to 375°f line 15 x 10 inch pan with sides or large cookie sheet with parchment paper. unroll dough on cutting board into 2 long rectangles; press each into 12 x 3 1/2 inch rectangle, firmly pressing perforations to seal.
• 2 spread raspberry filling on 1 dough rectangle to within 1/2 inches 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.
• 3 bake at 375°f for 11 to 13 minutes or until deep golden brown. remove twists from pan; place on wire rack. cool 10 minutes. meanwhile, in small bowl, blend powdered sugar, almond extract and enough water for desired spreading consistency until smooth.
• 4 spread glaze over cooled twists. if desired, sprinkle with additional sliced almonds.