Raspberry Walnut Crostada

• 2 cans Crescent rolls
• 1 cup seedless red raspberry jam
• 2 cup finely minced walnuts
• 1 egg (for egg wash only)

1. On a 10-12 inch round pizza pan, lighty spray (grease) with not stick oil spray.
2. Spread out one and a half cans of the crescent roll dough evenly.
3. Spread up the edges to form a crust around the outer edge.
4. In a bowl, place 1 cup of seedless red raspberry jam.
5. Stir jam with spoon until smooth.
6. You do not want it lumpy.
7. Once smooth, add in 2 cups of finely minced walnuts.
8. Stir in and mix well.
9. Spread mixture over the dough evenly all the way to the edges.
10. With the remaining dough, cut strips and make lattice top.
11. In a bowl, beat the egg and brush on the lattice to create a glaze.
12. Bake 25 minutes at 350 degrees F. Move rack one level up from he lower setting.
13. Bake until deep golden brown.
14. Let it cool about 10-15 minutes.
15. ***Note: You may use any kind of jelly/jam and any kind of nuts for the filling.
16. For example, pineapple preserves mixed with coconut.

crescent rolls, seedless red raspberry, walnuts, egg

Taken from cookpad.com/us/recipes/490586-raspberry-walnut-crostada (may not work)