Chocolate-Strawberry Filled Crescent Rolls

Sherry Day




★★★★★ 1 vote

15 Min
15 Min


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  • 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

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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