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Chocolate-Filled Crescents

 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.


  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon whole milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup baking cocoa
  • 3 tablespoons finely chopped pecans
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons plus 1 teaspoon water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract


  • 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

2 of 2

Chocolate-Filled Crescents (continued)

Directions (continued)

  • wire racks; cool slightly. In a small bowl, whisk glaze ingredients
  • until smooth; drizzle over crescents. Yield: 16 servings.