chocolate-strawberry filled crescent rolls

How To Make chocolate-strawberry filled crescent rolls

• 1

  Preheat oven to 375 degrees F.
• 2

  In 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.
• 3

  Slowly add the cocoa and mix well.
• 4

  Unroll 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.
• 5

  Roll up each from the wide end. Place point side down 2 inches apart on ungreased baking sheet. Curve ends to form crescent shapes.
• 6

  Bake in a 375 degree oven for 12-15 minutes or until golden brown. Remove to wire racks to cool slightly.
• 7

  In 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.
• 8

  Drizzle glaze over crescent rolls.
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