Ingredients for Chocolate Filled Breakfast Crescents
- Refrigerated Crescent Dinner Rolls
- 1 tablespoon butter
- 1 cup powdered sugar
- 1/4 cup milk
- Vanilla Extract
- 1 tablespoon unsweetened cocoa powder
- 1/2 cup chopped pecans
- Additional water, 1/2 teaspoon at a time, as needed
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How to Make Chocolate Filled Breakfast Crescents
- Preheat oven to 375°F (190°C). Separate crescent dough into 16 triangles.
- In a small bowl, beat softened butter until creamy.
- Gradually add powdered sugar, beating until well blended.
- Beat in milk and vanilla extract.
- Add cocoa powder and beat well.
- Stir in chopped pecans.
- Spread a slightly heaping teaspoon of chocolate mixture onto each crescent triangle, leaving about 1/2 inch of space at the edges.
- Starting at the shortest side of the triangle, tightly roll up towards the opposite point.
- Press the edges firmly to seal completely.
- Place crescents point-side down on an ungreased baking sheet. Curve them slightly to form crescents.
- Bake for 12-15 minutes, or until golden brown.
- Remove from baking sheet and transfer to a wire rack to cool.
- Let cool to room temperature before glazing.
- **Make the chocolate glaze:** In a small saucepan over low heat, melt butter.
- Add cocoa powder and water, stirring constantly until the mixture thickens. Do not boil.
- Remove from heat. Gradually add powdered sugar and vanilla extract, whisking until smooth.
- Add additional water, 1/2 teaspoon at a time, until you reach your desired consistency.
- Drizzle the chocolate glaze over the cooled crescents.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
64g
Fat
15g
Carbs
10g
