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–+ servings

Chocolate-Filled Breakfast Crescents

Couverts16 crescents.
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Ingredients

  • 2 cans refrigerated quick crescent dinner rolls (8 oz. each)
  • 3 tablespoons butter or margarine, softened
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1/4 cup HERSHEY'S Cocoa
  • 3 tablespoons finely chopped pecans
  • Chocolate glaze

Instructions

  • 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. 16 crescents.
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Course; Bread / Breakfast / Chocolate