Chocolate-Filled Breakfast Crescents Recipe
|2 cans||refrigerated quick crescent roll dough (8 oz each) (500 g)||3 tbsp||butter or margarine, softened (45 mL)||1 cup||icing sugar (250 mL)||1 tbsp||milk (15 mL)||1 tsp||vanilla extract (5 mL)||1/4 cup||HERSHEY'S Cocoa (50 mL)||3 tbsp||finely chopped pecans (45 mL)||Chocolate Glaze:||2 tbsp||butter or margarine (30 mL)||2 tbsp||HERSHEY'S Cocoa (30 mL)||2 tbsp||water (30 mL)||1 cup||icing sugar (250 mL)||1/2 tsp||vanilla extract (2 mL)|
- 1. Preheat oven to 375°F (190°C). Separate crescent dough into 16 triangles.
2. Beat butter in a small bowl until creamy. Gradually add icing sugar, beating until well combined. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
3. Spread a heaping spoonful of filling over each triangle leaving a 1/2-inch (1 cm) border. Starting from the shortest side, roll to the opposite point, to enclose filling. Press all edges to seal completely. Place point side down on an ungreased baking sheet; curve slightly to form crescent shapes.
4. Bake for 12 to 15 minutes or until golden brown. Transfer to a rack; cool completely.
Chocolate Glaze: Melt butter in a small saucepan set over low heat. Add cocoa and water, stirring constantly, until mixture thickens; remove from heat. Gradually whisk in icing sugar and vanilla until smooth. Add additional water, 1/2 tsp (2 mL) at a time until desired consistency is reached. Drizzle over top of crescents.
Makes 16 crescents.