Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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)
- =
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.