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Raspberry-Almond Crescents with White Chocolate Sauce

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  • Prep 15 min
  • Total 35 min
  • Ingredients 7
  • Servings 8
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Blogger Cheri Liefeld of Adventures in the Kitchen shares how easy it is to create a delicious raspberry-almond crescents using Pillsbury™ refrigerated crescent roll dough.
Updated Oct 19, 2018
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Dipping Sauce

  • 1 cup white vanilla baking chips (6 oz)
  • 1/4 cup whipping cream


  • 1
    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.
  • 2
    Brush tops of rolls with melted butter. Stir almonds into remaining melted butter. Spoon almonds over tops of rolls.
  • 3
    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.
  • 4
    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.

Tips from the Pillsbury Kitchens

  • tip 1
    Let rolls cool before dusting with powdered sugar to keep the sugar from melting.
  • tip 2
    Don’t use more than a teaspoon of preserves or they will seep out of the roll during baking

Nutrition Information

No nutrition information available for this recipe
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