Recipe: Italian Crescent Crostata (using refrigerated crescent roll dough) (1984)

ITALIAN CRESCENT CROSTATA

2 cans (8-oz. each) Pillsbury Refrigerated Quick Crescent Dinner Rolls
1 1/2 cups Kraft red raspberry preserves
3/4 cup chopped walnuts or pecans
1/2 cup raisins or currants
Beaten egg, if desired
Powdered sugar (for topping, if desired)

Heat oven to 350 degrees F.

Separate dough into 8 rectangles; separate 5 of the rectangles into 10 triangles. Place the 10 triangles in ungreased 12-inch pizza pan or 13x9-inch pan; press over bottom and 6 inch up sides to form crust.

Bake at 350 degrees F for 12 to 15 minutes or until light golden brown.

In medium bowl, combine preserves, walnuts and raisins. Spread over partially baked crust.

Seal perforations of remaining 3 rectangles; cut each lengthwise into 5 strips forming 15 strips of dough. Arrange dough strips in lattice design over preserve mixture, sealing strips together where necessary. Brush with egg.

Return to oven and bake an additional 17 to 22 minutes or until golden brown. Cool; sprinkle with powdered sugar.

Makes 10 to 12 servings
From: Recipelink.com
Source: Recipe booklet: Great Crescent Creations, The Pillsbury Company, 1984