Shelly's Recipe

COOKIES AND CRESCENTS SWEET ROLLS

Category: Quick Breads

Rolls
1 (8 oz) can refrigerated crescent dinner rolls
6 inches refrigerated chocolate chip cookies (from 18 oz pkg)
1/4 cup chopped pecans

Glaze
2/3 cup confectioners sugar
1/4 tsp vanilla
3 to 4 tsp milk

Preheat oven to 350. Lightly spray 9 inch round cake pan with nonstick cooking spray.

Separate crescent dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans.

Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut into 12 pieces. Arrange pieces, cut side up, in spray-coated dish. Bake for 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes.

Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.