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Chocolate-Filled Crescents recipe

Irresistibly sweet and so easy! Refrigeratedcrescent rolls are spread with a luscious cocoa and pecan filling,rolled up, baked and drizzled with a creamy chocolate glaze.

Recipe: Chocolate-FilledCrescents

Crescents:2 (8-ounce each) cans refrigerated quickcrescent dinner rolls
3 tablespoons butter softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup unsweetened baking cocoa
3 tablespoons finely chopped pecans
Chocolate Glaze:2 tablespoons butter
2 tablespoons unsweetened baking cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

  • Heat oven to 375°F (190°C).
  • Separate crescent dough into 16 triangles.
  • In a small bowl, beat butter until creamy;gradually add powdered sugar, beating until well blended. Addmilk and vanilla and beat well. Add cocoa and beat well. Stirin pecans.
  • Spread heaping teaspoonsful of chocolatemixture on each triangle within 1/2-inch of edges.
  • Roll up; start at shortest side of triangleand roll to opposite point. Press all edges to seal completely.Place point side down on ungreased baking sheet; curve slightlyto form crescents.
  • Bake 12 to 15 minutes or until goldenbrown. Remove from baking sheet to wire rack. Cool to room temperature.
  • Meanwhile prepare Chocolate Glaze: Meltbutter in small saucepan over low heat; add cocoa and water,stirring constantly, until mixture thickens, but do not boil.Remove from heat; gradually add powdered sugarand vanilla, beating with whisk until smooth. Add additionalwater, 1/2 teaspoon at a time, until desired consistency.
  • Drizzle Chocolate Glaze over top of crescents.

    Makes 16 crescents.

    holiday rolls- Chocolate and Peanut Butter Filled Crescent Rolls

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