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Chocolate-Filled Breakfast Crescents

HERSHEY’S Cocoa brings these crescents to life, making them a great complement to your morning cup of coffee or a breakfast treat to start your day right.

  • PRINT

SKILL LEVEL : intermediate

Ingredients

  Amount Per Serving % DV *
Calories230
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium260 mg11% DV
Total Carbohydrates29 g10% DV
Dietary Fiber0.0 g0% DV
Sugars18 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron8% DV
  Amount Per Serving % DV *
Calories230
Calories from Fat100
Total Fat11 g17% DV
Saturated Fat4 g20% DV
Trans Fat0 g
Cholesterol10 mg3% DV
Sodium260 mg11% DV
Total Carbohydrates29 g10% DV
Dietary Fiber0.0 g0% DV
Sugars18 g
Protein3 g
Vitamin A2% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron8% DV
  • 1/4 cup HERSHEY'S Cocoa
  • 1 tablespoon milk
  • CHOCOLATE GLAZE (recipe follows)
  • 3 tablespoons butter or margarine , softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar
  • 3 tablespoons pecans finely chopped
  • 2 cans refrigerated quick crescent dinner rolls (8 oz. each)

Directions

  • 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. 16 crescents.
  • CHOCOLATE GLAZE
  • 2 tablespoons butter or margarine
  • 2 tablespoons HERSHEY'S Cocoa
  • 2 tablespoons water
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 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. About 3/4 cup glaze.

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