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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 rolls


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


  • 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.
Nutrition Facts
1 roll: 233 calories, 14g fat (5g saturated fat), 0 cholesterol, 225mg sodium, 24g carbohydrate (13g sugars, 1g fiber), 3g protein.
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  • JudithRN3
    Nov 23, 2012

    excellent-both in taste and preparation(have used these reduced -fat crescent rolls for two Thanksgivings!!

  • DLE13
    Oct 13, 2011

    Great, easy recipe! Varied it by replacing chocolate with a melted peach jelly glaze, then topping with cinnamon and vanilla powder.