Save on Pinterest

Chocolate-Filled Crescents

“I always get compliments on these rich, flaky rolls drizzled with chocolate…and requests for the recipe,” Carol Formholtz of Deltona, Florida says. Great for brunch, dessert or a mid-day coffee treat!
  • Total Time
    Prep: 25 min. Bake: 15 min.
  • Makes
    16 servings

Ingredients

  • 3 tablespoons butter, softened
  • 1 cup confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 teaspoon vanilla extract
  • 1/4 cup baking cocoa
  • 3 tablespoons finely chopped pecans
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • CHOCOLATE GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons plus 1 teaspoon water
  • 2 tablespoons butter, melted
  • 1/2 teaspoon vanilla extract

Directions

  • In a small bowl, cream butter and confectioners’ sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Gradually add cocoa; mix well. Stir in pecans.
  • Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point sides down, 2 in. apart on ungreased baking sheets. Curve ends to form crescent shapes.
  • Bake at 375° for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.
Nutrition Facts
1 crescent roll: 208 calories, 10g fat (2g saturated fat), 10mg cholesterol, 242mg sodium, 29g carbohydrate (18g sugars, 1g fiber), 3g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

Recommended Video

Reviews

Click stars to rate
Average Rating:
  • sydonia
    Jan 6, 2012

    No comment left

  • p.ballard
    May 3, 2011

    I felt like the chocolate mixture on the inside was really delicious before baking...not so much afterwards. Mine kind of thined out and the flavor wasn't as desirable.

  • Anonymous
    Feb 12, 2009

    No comment left

  • MRouso
    Nov 4, 2008

    No comment left