1 can (8 ounces) refrigerated Crescent seamless dough sheet
1/2 pint fresh raspberries
1/3 cup semi-sweet chocolate chips
1 egg, beaten
1 tablespoon powdered sugar
Chocolate syrup (optional)
Preheat oven to 375°F. Line large cookie sheet with parchment paper. Unroll dough sheet. Use a small heart cookie cutter to cut out hearts. Place half of the hearts on parchment paper line baking sheet. Top them with a few raspberries and chocolate chips, saving a few raspberries for garnish. Place remaining hearts on top and press edges gently to seal. Brush tops with egg. Bake 10 to 15 minutes or until hearts are just golden brown.
Drizzle plates with chocolate syrup if you like. Place hearts on plates and then sprinkle with a little powdered sugar. Decorate the plates with a few fresh raspberries.