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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 (8 oz) cans refrigerated quick crescent dinner rolls
3 tbsp butter, softened
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla extract
1/4 cup cocoa
3 tbsp finely chopped pecans
Chocolate Glaze
2 tbsp butter
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract
Heat oven to 375. 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 tsp 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. 16 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 tsp at a time, until desired consistency. About 3/4 cup glaze.
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CHOCOLATE-FILLED BREAKFAST CRESCENTS
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Category: Quick Breads
Prep Time: Cook Time: Total Time:
2 (8 oz) cans refrigerated quick crescent dinner rolls
3 tbsp butter, softened
1 cup powdered sugar
1 tbsp milk
1 tsp vanilla extract
1/4 cup cocoa
3 tbsp finely chopped pecans
Chocolate Glaze
2 tbsp butter
2 tbsp cocoa
2 tbsp water
1 cup powdered sugar
1/2 tsp vanilla extract
Heat oven to 375. 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 tsp 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. 16 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 tsp at a time, until desired consistency. About 3/4 cup glaze.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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