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Ricotta Dumpling with Raspb¾ Cup Ricotta Cheese

¼ Cup Mascarpone Cheese

1 Tsp Vanilla Extract

¼ Cup Powdered Sugar (Plus more for garnish)

1 8oz Package Crescent Roll Dough

2 Tbsp Butter

¼ Cup Raspberry Jam

1 Cup DOLE Frozen Raspberries

Preheat oven to 350.

In a medium bowl, combine ricotta, mascarpone, and vanilla.

Roll out crescent dough and press into muffin tins. If using crescent roll sheet, roll out the sheet and cut into eight squares. Drop 2 tablespoons of cheese mixture into the center. Pull up opposite sides to make a pouch. Bake for 15 minutes or until golden brown.

Heat a small saucepan over medium heat, add butter, raspberries and jam. Cook for 5-7 minutes. Dust dumplings with additional powdered sugar and serve with raspberry sauce.

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