Chocolate-Filled Breakfast Crescents
Prep Time: 15 min.
Baking Time: 15 min.
2 - cans (8 ounces each) refrigerated
quick crescent dinner rolls
3 - Tablespoons butter or margarine,
1 - cup powdered sugar
1 - Tablespoon milk
1 - teaspoon vanilla extract
1/4 - cup cocoa
3 - Tablespoons finely chopped pecans
Glaze (recipe below)
Preheat 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
and beat well. Stir in pecans.
Spread slightly heaping teaspoon
chocolate mixture on each triangle within 1/2 inch of edges. You want to roll it 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 and 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.
Makes about 3/4 cup 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.