Chocolate Roll Ups
|Refrigerated crescent rolls||8 (1 Package Of 8 Rolls)|
|Oil||1 Tablespoon (for greasing)|
|Baking unsweetened chocolate||2 Ounce (2 Squares, 1 Ounce Each)|
|Sugar substitute/1 teaspoon granulated fructose||1⁄8|
|All fruit seedless raspberry jam||4 Teaspoon (No Sugar Added)|
Lightly oil a baking sheet or use a nonstick one.
Separate crescent rolls.
With a rolling pin, roll out each piece of dough between two pieces of waxed paper to make them 50 percent larger.
Set rolls aside.
Cut chocolate into small pieces.
In a small ovenproof cup, combine chocolate, sugar substitute, and jam.
Melt mixture together in a microwave oven set on high for 30 to 45 seconds, or melt over boiling water in the top of a small double boiler.
Quickly stir together while hot.
Use a table knife to spread a layer of chocolate on each roll.
The chocolate can be difficult to spread.
After spreading with the knife, you may have to pat and spread out some of it with your fingers.
Roll up from the pointed end to the wide.
Pinch each side to seal and place seam side down on baking sheet.
Bake for 15 minutes or until dark golden.
Remove from oven.
Cool for 10 minutes, then place roll-ups on a wire rack to finish cooling.
When cooled, use a sharp knife to cut each one into 8 small pieces.