White Chocolate, Raspberry and Almond Braid

1. 1

   Preheat oven to 375F.

2. 2

   Unroll crescent roll dough.

3. 3

   Place dough rectangles, long sides together, on greased baking sheet to form 15x12-inch rectangle.

4. 4

   Press edges and perforations of dough together to seal.

5. 5

   Spread 6-inch-wide strip of jam down center of rectangle; sprinkle with almond paste and 3/4 cup of the chopped chocolate.

6. 6

   Make cuts, 1-1/2 inches apart, along both long sides of rectangle up to filling, using small knife.

7. 7

   Alternately fold strips of dough over filling.

8. 8

   Brush top with egg; sprinkle with almonds.

9. 9

   Bake 25 to 30 min.

10. 10

    or until golden brown.

11. 11

    Cool 10 min.

12. 12

    Melt remaining chocolate as directed on package; drizzle over braid.

13. 13

    Let stand until chocolate is firm.

* Per serving · 4 servings · Values may vary.

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