Italian Crescent Crostata

• 2 (8 ounce) cans refrigerated crescent dinner rolls
• 1 12 cups red raspberry preserves
• 34 cup chopped pecans or 34 cup walnuts
• 12 cup raisins
• 1 egg, beaten
• 2 -3 tablespoons powdered sugar

1. Heat oven to 350F.
2. Separate dough into eight rectangles, and separate five of those into ten triangles.
3. Reserve remaining three triangles for lattice top.
4. Place the ten triangles in ungreased 12 inch pizza pan or 9 by 13 plan; press over bottom and 1/2 inch up sides to form crust.
5. Press perforations to seal.
6. Bake at 350F for 12 to 15 minutes or until light golden brown.
7. In medium bowl, combine preserves, walnuts (or pecans) and raisins.
8. Spread preserve mixture over partially baked crust.
9. To make lattice top, seal perforations of remaining 3 rectangles, cut each lengthwise into 5 strips to make 15 strips of dough.
10. Arrange dough strips in lattice design over preserve mixture, pinching strips together where necessary.
11. Gently brush beaten egg over lattice.
12. Return to oven and bake an additional 17 to 22 minutes or until golden brown.
13. Cool and sprinkle with powdered sugar.

rolls, red raspberry preserves, pecans, raisins, egg, powdered sugar

Taken from www.food.com/recipe/italian-crescent-crostata-258929 (may not work)