RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5054
| View Recipe |
|
|
| Recipe Name: |
Chocolate-Filled Breakfast Cresents - Copy - Copy |
| Source: |
Hershey's |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
|
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Chocolate |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.10
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
|
Tested: |
No |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
1 Tablespoon milk, whole
|
Directions:
Heat oven to 375 degrees.
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. |
|
|
|
| Nutrition per Serving: |
| Calories: |
158 |
Total Carbs: |
20.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.2 |
Fat: |
8.2 |
Protein: |
1.30 |
| Fiber: |
0.68 |
Sodium: |
57.17 |
|
|
|
