Chocolate Filled Crescents Recipes

CHOCOLATE-FILLED CRESCENTS

Steps:

• Heat oven to 350 degrees F. Separate dough into 8 triangles.
• Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet.
• Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.

CHOCOLATE FILLED CRESCENTS

Steps:

• 1. Heat oven to 375 degrees. Chop 4 chocolates into small pieces; place in small microwave-safe bowl. Set aside.
• 2. Unroll dough to form 8 triangles. Place one chocolate at center of wide end of each triangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
• 3. Bake 10 minutes or until lightly browned. Microwave reserved chocolate at MEDIUM (50%) 30 seconds or until melted when stirred; drizzle over warm crescents. Serve slightly warm.

CHOCOLATE CRESCENT ROLL

Steps:

• Heat oven to 375ºF.
• In small bowl, combine flour, sugar and cinnamon.
• Cut in 1 tablespoon butter until crumbly; set aside.
• Unroll crescent dough; firmly press perforations to seal.
• Sprinkle with 2/3 cup chocolate chips, nuts and 3/4 of the streusel mixture.
• Starting at long side, roll up the dough; pinch edge to seal.
• Place in greased pan; I use a regular-sized loaf pan.
• Brush with melted butter; sprinkle with remaining streusel.
• Bake at 375°F for 30 to 40 minutes or until deep golden brown.
• Cool 10 minutes.
• While cooling, melt remaining 1/3 cup chocolate chips, and spread or drizzle on top of crescent roll.
• Serve warm.

CHOCOLATE-FILLED BREAKFAST CRESCENTS

Steps:

• 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.