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Chocolate-Filled Crescents

Total Time

Prep: 25 min. Bake: 15 min.


16 servings

“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!
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  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon 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 vanilla extract


  1. In a small bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Gradually add cocoa; mix well. Stir in pecans.
  2. 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 sides down, 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes.
  3. Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.

Nutrition Facts

1 crescent roll: 208 calories, 10g fat (2g saturated fat), 10mg cholesterol, 242mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.

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