Spoil Mom On Her Special Day

Looking for a delicious way to say happy Mother’s Day? Chocolate-Filled Breakfast Crescents are fun and easy to make. You start with store-bought quick crescent dinner rolls and fill them with a chocolate-nut mixture. Serve with orange juice, coffee or hot chocolate.

Chocolate-Filled Breakfast Crescents

Recipe from Hershey’s Cocoa.

2 (8-ounce) cans refrigerated quick crescent dinner rolls

3 tablespoons butter or margarine, softened

1 cup powdered sugar

1 tablespoon milk

1 teaspoon vanilla extract

1/4 cup cocoa

3 tablespoons finely chopped pecans

Chocolate glaze (recipe follows)

Heat oven to 375 degrees.

Separate crescent dough into 16 triangles.

Beat butter in small bowl until creamy. Gradually add powdered sugar, beating well until blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.

Spread slightly heaping teaspoon chocolate mixture on each triangle, within 1/2 inch of edges. Roll up, starting at shortest side of triangle and rolling to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.

Bake for 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.

Yield: 16 crescents.

Nutrition information per crescent: 210 calories, 10 grams fat (43 percent fat calories), 10 milligrams cholesterol, 220 milligrams sodium, 10 milligrams calcium, 27 grams carbohydrate, 2 grams protein.

Chocolate Glaze

2 tablespoons butter or margarine

2 tablespoons cocoa

2 tablespoons water

1 cup powdered sugar

1/2 teaspoon vanilla extract

In small saucepan over low heat, melt butter. Add cocoa and water, stirring constantly, until mixture thickens; do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, to desired consistency.

Yield: About 3/4 cup.