Chocolate-Strawberry Filled Crescent Rolls

Sherry Day



★★★★★ 1 vote
15 Min
15 Min


5 Tbsp
butter, softened and divided
2 c
confectioners sugar, divided
1 Tbsp
whole milk
1 1/2 tsp
vanilla extract, divided
1/4 c
plus 2 tablespoons of baking cocoa
2 (8 oz.)
tubes of refrigerated crescent rolls
2-3 Tbsp
1 c
finely chopped strawberries


1Preheat oven to 375 degrees F.
2In a small bowl, cream 3 tablespoons of butter with 1 cup of confectioners sugar until light and fluffy. Add in 1 the milk and 1 tsp. of vanilla.
3Slowly add the cocoa and mix well.
4Unroll the crescent dough and separate into triangles. Spread about 1 rounded teaspoon of filling over eat triangle and cover with 1 rounded teaspoon of chopped strawberries, to within 1/4 inch of the edges.
5Roll up each from the wide end. Place point side down 2 inches apart on ungreased baking sheet. Curve ends to form crescent shapes.
6Bake in a 375 degree oven for 12-15 minutes or until golden brown. Remove to wire racks to cool slightly.
7In a small bowl, whisk the remaining 1 cup of confectioners sugar, 2 tablespoons baking cocoa, 2 tablespoons butter, 2 tablespoons of water and 1/2 tsp. vanilla extract. Keep adding water until the desired consistency is reached.
8Drizzle glaze over crescent rolls.

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