Chocolate-filled Breakfast Crescents

== Description ==
Contributed by Catsrecipes Y-Group
* Source: Dallas Morning News Recipe Of The Day Mailer
* Yield: 16 servings and about ¾ cup glaze
== Ingredients ==
* 2 cans (8 oz each) refrigerated quick crescent dinner rolls
* 1 cup powdered sugar
* 3 tbsp butter or margarine, softened
* 1 tbsp milk
* 1 tsp vanilla extract
* ¼ cup Hershey's cocoa
* 3 tbsp finely chopped pecans
* Chocolate Glaze (recipe follows)
=== Chocolate Glaze ===
* 2 tbsp butter or margarine
* 2 tbsp Hershey's cocoa
* 2 tbsp water
* 1 cup powdered sugar
* ½ tsp vanilla extract
== Directions ==
# 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 ½ 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, ½ teaspoon at a time, until desired consistency. 
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Category:Cathy's Recipes
Category:Breakfast Recipes
Category:Croissant Recipes
Category:Cocoa Recipes