Chocolate-filled Breakfast Crescents

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 16
• 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

Recipe

• 1 heat oven to 375°f separate crescent dough into 16 triangles.
• 2 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.
• 3 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.
• 4 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.
• 5 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.