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