Chocolate-Filled Crescents
“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe,” Carol Formholtz of Deltona, Florida says. Great for brunch, dessert or a mid-day coffee treat!16 ServingsPrep: 25 min. Bake: 15 min.
Ingredients
- 3 tablespoons butter, softened
- 1 cup confectioners' sugar
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
- 1/4 cup baking cocoa
- 3 tablespoons finely chopped pecans
- 2 tubes (8 ounces each) refrigerated crescent rolls
- CHOCOLATE GLAZE:
- 1 cup confectioners' sugar
- 2 tablespoons baking cocoa
- 2 tablespoons plus 1 teaspoon water
- 2 tablespoons butter, melted
- 1/2 teaspoon vanilla extract
Directions
- In a small bowl, cream butter and confectioners’ sugar until light
- and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix
- well. Stir in pecans.
- Unroll crescent dough and separate into triangles. Spread about 2
- rounded teaspoons of filling over each triangle to within 1/4 in. of
- edges. Roll up each from the wide end. Place point side down 2 in.
- apart on ungreased baking sheets. Curve ends to form crescent
- shapes.
- Bake at 375° for 12-15 minutes or until golden brown. Remove to