Chocolate Cream Cheese Crescents
Ready In: 30 mins
Serves: 6-8
Yields: 8 rolls
Ingredients
Rolls
- 1⁄4 cup powdered sugar
- 4 ounces cream cheese
- 2 teaspoons Kahlua or 2 teaspoons strong cuban coffee
- 1⁄2 teaspoon vanilla extract
- 1⁄4 cup finely chopped macadamia nuts or 1⁄4 cup finely chopped almonds
- 1 (8 ounce) can Pillsbury Refrigerated Crescent Dinner Rolls
- 1⁄4 cup white chocolate chips
- 1⁄8 teaspoon vegetable shortening
Glaze
- 1⁄2 cup semi-sweet chocolate chips
- 1⁄4 teaspoon vegetable shortening
Directions
- Preheat oven to 350°F.
- Lightly butter baking sheet.
- In small bowl, combine powdered sugar, cream cheese, Kahlua or coffee and vanilla.
- Melt white chocolate chips in small bowl over saucepan with 1/4 teaspoon vegetable oil, until smooth.
- Add to cream cheese mixture and blend well.
- Stir in nuts.
- Separate dough into 8 triangles.
- Spoon 1 heaping tablespoon cream cheese mixture onto the shortest side of each triangle.
- Loosley roll up; starting at shortest side and rolling to opposite point.
- Place point side down on buttered cookie sheet; curve into a crescent shape.
- Bake for 12-15 minutes or until golden brown.
- Cool 5 minutes.
- Glaze:
- Meanwhile, in a small bowl over low heat, melt glaze ingredients; stir until smooth.
- Drizzle over warm rolls.
- Serve warm or cool.
- Store in refrigerator.
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