Chocolate Cream Cheese Crescents
Wake up those taste buds with crescent rolls kissed with chocolate and coffee!
Prep Time: 20 Min
Total Time: 35 Min
Makes: 8 rolls
Rolls.....................
1/4 cup powdered sugar
4 oz (half of 8-oz package) cream cheese, softened
1 1/2 teaspoons coffee-flavored liqueur or cooled strong coffee
1/2 teaspoon vanilla
1/4 cup finely chopped macadamia nuts
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Glaze.......................
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
1. Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.
2. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
4. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.
Prep Time: 20 Min
Total Time: 35 Min
Makes: 8 rolls
Rolls.....................
1/4 cup powdered sugar
4 oz (half of 8-oz package) cream cheese, softened
1 1/2 teaspoons coffee-flavored liqueur or cooled strong coffee
1/2 teaspoon vanilla
1/4 cup finely chopped macadamia nuts
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
Glaze.......................
1/4 cup semisweet chocolate chips
1/2 teaspoon shortening or vegetable oil
1. Heat oven to 350°F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts.
2. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape.
3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes.
4. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator.
