Raspberry Walnut Crostada

Directions

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