White Chocolate, Raspberry and Almond Braid

• 2 cans (8 oz. each) refrigerated crescent dinner rolls
• 1/4 cup seedless raspberry jam
• 8 oz. almond paste, crumbled
• 1 pkg. (6 oz.) BAKER'S White Chocolate, chopped, divided
• 1 egg, lightly beaten
• 1/4 cup PLANTERS Sliced Almonds

1. Preheat oven to 375F.
2. Unroll crescent roll dough.
3. Place dough rectangles, long sides together, on greased baking sheet to form 15x12-inch rectangle.
4. Press edges and perforations of dough together to seal.
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. Make cuts, 1-1/2 inches apart, along both long sides of rectangle up to filling, using small knife.
7. Alternately fold strips of dough over filling.
8. Brush top with egg; sprinkle with almonds.
9. Bake 25 to 30 min.
10. or until golden brown.
11. Cool 10 min.
12. Melt remaining chocolate as directed on package; drizzle over braid.
13. Let stand until chocolate is firm.

rolls, seedless raspberry jam, almond paste, s white chocolate, egg, almonds

Taken from www.kraftrecipes.com/recipes/white-chocolate-raspberry-almond-braid-56648.aspx (may not work)