Ingredients
1 cup (about 8 ounces) refrigerated chocolate chip cookie dough, softened2 tablespoons brown sugar1/3 cup white baking chips1/4 cup plus 2 tablespoons toasted sliced almonds, divided 1 can (21 ounces) cherry pie filling1/2 teaspoon almond extract, divided 2 cups fresh or frozen unsweetened raspberries1 tube (8 ounces) refrigerated crescent rolls3/4 cup confectioners’ sugar3 to 4 teaspoons 2% milkVanilla ice cream, optional
Preparation
Preheat oven to 350°. Combine cookie dough, brown sugar, baking chips and 1/4 cup almonds. Set aside. In a large saucepan, heat cherry pie filling over medium heat until bubbly. Remove from heat; stir in 1/4 teaspoon almond extract. Fold in raspberries. Transfer to a greased 13x9-in. baking dish.
Unroll crescent dough into a long rectangle; press perforations to seal. Drop small spoonfuls of cookie dough mixture over top; spread gently to cover. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Cut crosswise into 12 slices; arrange cut side up on cherry mixture.
Bake until golden brown, 25-30 minutes. Cool 10 minutes. Meanwhile, combine confectioners’ sugar, remaining almond extract and enough milk to make a medium-thick glaze. Drizzle rolls with glaze; sprinkle with remaining toasted almonds. Serve warm, with ice cream if desired.
