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Almond-Chocolate Crescents

 Almond-Chocolate Crescents
These breakfast rolls are yummy enough to be a dessert. They look extra-special with a drizzle of melted chocolate. —Roxanne OBrien, Lyndhurst, Virginia
8 ServingsPrep/Total Time: 30 min.


  • 1/4 cup almond paste
  • 3/4 cup semisweet chocolate chips
  • 1 tablespoon shortening
  • 1 tube (8 ounces) refrigerated crescent rolls


  • Divide almond paste into eight portions; shape each into a small log.
  • Set aside. In a microwave, melt chocolate chips and shortening; stir
  • until smooth.
  • Unroll crescent dough; separate into triangles. Spread each with 1
  • tablespoon chocolate mixture; set aside remaining mixture for
  • drizzling. Place one portion almond paste at wide end of each
  • triangle. Roll up and place point side down 2 in. apart on an
  • ungreased baking sheet; curve ends to form a crescent.
  • Bake at 375° for 11-13 minutes or until golden brown. Remove to
  • wire rack to cool completely. Drizzle with reserved chocolate
  • mixture. Yield: 8 rolls.
Nutritional Facts: 1 roll equals 233 calories, 14 g fat (5 g saturated fat), 0 cholesterol, 225 mg sodium, 24 g carbohydrate, 1 g fiber, 3 g protein.