This is one of those dishes that you only need to have once and you’re hooked.
My mom loves these so I try to make them when my parents visit. It just so happens, they will be here in a couple of days, but the recipe makes about thirty-two and we don’t need to eat nearly that many at one time. The ones pictured here were made for a Ladies Meeting (a monthly Bible/Book study I have with the ladies from our church) and the rest of the filling went into the freezer to be saved until we can enjoy them with our extended family next week.
The original recipe calls them a “breakfast” food, but I’ve made them for breakfast, snacks, brunches and even served them as dessert. We tend to make them for “special” occasions but they are easy enough to serve anytime, especially if the filling is made ahead.
Here’s the Recipe:
(Ingredients listed in printable recipe at bottom)
Preheat oven to 350 degrees
Cream butter, cream cheese and powdered sugar until smooth.
In a separate bowl melt chocolate chips in microwave
Add cornstarch, melted chocolate and vanilla to cream cheese mixture and beat until smooth.
Unroll and separate crescent dough.
Drop about a teaspoon of filling onto the wider end of the dough
Roll toward the point of the dough. Lightly pinch the ends to keep filling from “oozing” out while baking.
Place about 2 inches apart on a sprayed baking sheet.
Brush each roll with glaze
Bake at 350 until golden brown – about 10-15 minutes
These make a great “special occasion” treat or easy “grab and go” breakfast or snack.
- cream cheese - 8 oz.-softened
- 1/4 cup butter - softened
- 1/2 cup powdered sugar
- 2 Tablespoons cornstarch
- 12 oz chocolate chips
- 1/2 teaspoon vanilla
- 4 packages crescent rolls
- 2 eggs
- 1 Tablespoon melted butter
- 1/4 teaspoon almond flavor (optional)
- Preheat oven to 350 degrees
- Cream butter, cream cheese and powdered sugar until smooth.
- In a separate bowl melt chocolate chips in microwave
- Add cornstarch, melted chocolate and vanilla to cream cheese mixture and beat until smooth.
- Unroll and separate crescent dough.
- Drop about a teaspoon of filling onto the wider end of the dough
- Roll toward the point of the dough.
- Lightly pinch the ends to keep filling from "oozing" out while baking.
- Place about 2 inches apart on a sprayed baking sheet.
- Brush each roll with glaze
- Bake at 350 until golden brown - about 10-15 minutes
- I make a roll or two of the dough and freeze the rest of the filling to use later. It can be thawed in the refrigerator if are going to use all the remaining. I often scoop it right out the the container and use it frozen.
- The almond extract is pretty strong so I usually don't add it.
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