Milk Chocolate Rolled Crescents Recipes

CHOCOLATE-FILLED BREAKFAST CRESCENTS

Steps:

• Heat oven to 375°F Separate crescent dough into 16 triangles.
• Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
• Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.
• Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of crescents.
• Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.

CHOCOLATE-FILLED CRESCENTS

Steps:

• Heat oven to 350 degrees F. Separate dough into 8 triangles.
• Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

MILK CHOCOLATE ROLLED CRESCENTS

Steps:

• Unroll dough, and separate triangles on a clean surface.
• Sprinkle chopped milk chocolate onto each triangle and lightly press the chocolate into the dough.
• Roll crescent into traditional crescent roll.
• Transfer crescents onto an ungreased cookie sheet.
• Bake according to crescent package instructions.
• Dust with powdered sugar and enjoy!