Best Chocolate Filled Breakfast Crescents Recipes

CHOCOLATE-FILLED CRESCENTS

Chocolate-Filled Crescents image

A decadent dessert with only 2 ingredients? It's a Crescent wow!

Provided by Pillsbury

Categories Trusted Brands: Recipes and Tips Pillsbury® Crescents

Time 25m

Yield 8

Number Of Ingredients 3

Ingredients

1 (8 ounce) can Pillsbury® refrigerated crescent dinner rolls
½ cup mini chocolate chips
1 teaspoon Powdered sugar, if desired

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.

Nutrition Facts : Calories 164.4 calories, Carbohydrate 18.3 g, Fat 9.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3.9 g, Sodium 223.9 mg, Sugar 8.2 g

CHOCOLATE-FILLED BREAKFAST CRESCENTS

Chocolate-Filled Breakfast Crescents image

Make and share this Chocolate-Filled Breakfast Crescents recipe from Food.com.

Provided by coconutcream

Categories Breakfast

Time 35m

Yield 16 serving(s)

Number Of Ingredients 12

Ingredients

2 (8 ounce) cans refrigerated crescent dinner rolls
3 tablespoons butter or 3 tablespoons margarine, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup hershey's cocoa
3 tablespoons finely chopped pecans
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons hershey's cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 201.9, Fat 7.7, SaturatedFat 3.1, Cholesterol 23.9, Sodium 181.2, Carbohydrate 31.2, Fiber 2, Sugar 16.1, Protein 3.4