Chocolate-Filled Breakfast Crescents
From Hershey's.
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INGREDIENTS
Nutrition- 2(8 ounce) cans refrigerated crescent dinner rolls
- 1cup powdered sugar
- 1tablespoon milk
- 1teaspoon vanilla extract
- 1⁄4cup hershey's cocoa
- 3tablespoons finely chopped pecans
Chocolate Glaze
- 2tablespoons hershey's cocoa
- 2tablespoons water
- 1cup powdered sugar
- 1⁄2teaspoon vanilla extract
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DIRECTIONS
- 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.
- 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 teaspoon at a time, until desired consistency.
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