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Chocolate: Chocolate-Filled Crescents

Source of Recipe

Carol Formholtz


Recipe Introduction

"I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe.” "Great for brunch, dessert or a mid-day coffee treat!"

List of Ingredients

3 tablespoons butter, softened
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup baking cocoa
3 tablespoons finely chopped pecans
2 tubes (8 ounces each) refrigerated crescent rolls
CHOCOLATE GLAZE:
1 cup confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons plus 1 teaspoon water
2 tablespoons butter, melted
1/2 teaspoon vanilla extract



Recipe

In a small mixing bowl, cream butter and confectioners’ sugar. Beat in milk and vanilla. Gradually add cocoa; 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 wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.


Yield: 16 servings.