Chocolate-Raspberry Turnovers

Directions

1. 1
   Whisk egg with 1 T water.
2. 2
   Brush dough edges with egg-water mixture.
3. 3
   Fold dough to enclose filling.
4. 4
   Seal edges; crimp with a fork.
5. 5
   Transfer to a prepared sheet.
6. 6
   Pierce turnover once or twice to vent; brush top with egg wash.
7. 7
   Repeat with remaining dough and filling.
8. 8
   Bake at 375 degrees for 11 minutes until golden brown.
9. 9
   Cool slightly on wire rack.