Raspberry Walnut Crostada

1. 1

   On a 10-12 inch round pizza pan, lighty spray (grease) with not stick oil spray.

2. 2

   Spread out one and a half cans of the crescent roll dough evenly.

3. 3

   Spread up the edges to form a crust around the outer edge.

4. 4

   In a bowl, place 1 cup of seedless red raspberry jam.

5. 5

   Stir jam with spoon until smooth.

6. 6

   You do not want it lumpy.

7. 7

   Once smooth, add in 2 cups of finely minced walnuts.

8. 8

   Stir in and mix well.

9. 9

   Spread mixture over the dough evenly all the way to the edges.

10. 10

    With the remaining dough, cut strips and make lattice top.

11. 11

    In a bowl, beat the egg and brush on the lattice to create a glaze.

12. 12

    Bake 25 minutes at 350 degrees F. Move rack one level up from he lower setting.

13. 13

    Bake until deep golden brown.

14. 14

    Let it cool about 10-15 minutes.

15. 15

    ***Note: You may use any kind of jelly/jam and any kind of nuts for the filling.

16. 16

    For example, pineapple preserves mixed with coconut.

* Per serving · 4 servings · Values may vary.

No additional tips available.