Ingredients
Scale
- 1 refrigerated package of crescent rolls (8 crescents)
- 3/4 cup ricotta cheese
- 1/4 cup mascarpone cheese
- 1 vanilla bean or 1 teaspoon good quality vanilla extract
- 2 – 4 Tablespoons powdered sugar (plus more for dusting)
- 1/2 – 2 Tablespoons butter
- 1 cup Dole Packaged Foods frozen raspberries (and/or other berries)
- 1/4 cup raspberry jam
Instructions
- Preheat the oven to 325 F. Combine the ricotta, mascarpone, vanilla bean (inside scraped for paste) or extract and powdered sugar in a bowl and blend together.
- Roll out the crescent rolls and stretch a little. Dollop some of the cheese mixture into the center, then pull up opposite sides and make a pouch/dumpling. Place on a silicon baking mat or parchment paper lined cookie sheet.
- Bake at 325 F. for about 12 – 18 minutes or until golden brown, and when done, remove and dust with powdered sugar.
- Meanwhile, make the berry sauce by melting the butter in a skillet over medium heat, add the raspberries and jam and blend cooking about 5-7 minutes. Spoon over the dumplings at serving time.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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