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Creamy Chocolate Crescents

 Creamy Chocolate Crescents
"Homemade" chocolate-filled treats are easy when you start with convenient refrigerated crescent rolls. They're impressive yet easy to serve for breakfast or a midday snack. —Bill Hughes, Dolores, Colorado
30 ServingsPrep: 25 min. Bake: 10 min.


  • 2 packages (3 ounces each) cream cheese, softened
  • 1/4 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 2 tablespoons cornstarch
  • 2 cups (12 ounces) semisweet chocolate chips, melted
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 4 tubes (8 ounces each) refrigerated crescent rolls
  • GLAZE:
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1/2 teaspoon McCormick® Pure Almond Extract
  • Confectioners' sugar, optional


  • In a large bowl, beat the cream cheese, butter and sugar until
  • fluffy. Add the cornstarch, melted chocolate and vanilla; beat until
  • smooth. Unroll crescent roll dough; separate into triangles.
  • In a small bowl, whisk together eggs, butter and extract. Brush some
  • over dough. Drop rounded teaspoonfuls of chocolate mixture at the
  • wide end of each triangle; roll up from the wide end. Place point
  • side down on greased baking sheets; curve ends slightly. Brush with
  • remaining glaze.
  • Bake at 350° for 10-15 minutes or until golden. Remove from pans

2 of 2

Creamy Chocolate Crescents (continued)

Directions (continued)

  • to cool on wire racks. Dust with confectioners' sugar if desired.
  • Yield: about 2-1/2 dozen.
Nutritional Facts: 1 serving (1 each) equals 126 calories, 8 g fat (4 g saturated fat), 22 mg cholesterol, 93 mg sodium, 13 g carbohydrate, 1 g fiber, 2 g protein.