Chocolate-filled Breakfast Crescents

Description
Contributed by Catsrecipes Y-Group
 * Source: Dallas Morning News Recipe Of The Day Mailer
 * Yield: 16 servings and about ¾ cup glaze

Ingredients

 * 2 cans (8 oz each) refrigerated quick crescent dinner rolls
 * 1 cup powdered sugar
 * 3 tbsp butter or margarine, softened
 * 1 tbsp milk
 * 1 tsp vanilla extract
 * ¼ cup Hershey's cocoa
 * 3 tbsp finely chopped pecans
 * Chocolate Glaze (recipe follows)

Chocolate Glaze

 * 2 tbsp butter or margarine
 * 2 tbsp Hershey's cocoa
 * 2 tbsp water
 * 1 cup powdered sugar
 * ½ tsp vanilla extract

Directions

 * 1) Heat oven to 375°F.
 * 2) Separate crescent dough into 16 triangles.
 * 3) Beat butter in small bowl until creamy.
 * 4) Gradually add powdered sugar, beating until well blended.
 * 5) Beat in milk and vanilla.
 * 6) Add cocoa; beat well.
 * 7) Stir in pecans.
 * 8) Spread slightly heaping teaspoon chocolate mixture on each triangle within ½ inch of edges.
 * 9) Roll up; start at shortest side of triangle and roll to opposite point.
 * 10) Press all edges to seal completely.
 * 11) Place point side down on ungreased cookie sheet; curve slightly to form crescents.
 * 12) Bake 12 to 15 minutes or until golden brown.
 * 13) Remove from cookie sheet to wire rack.
 * 14) Cool to room temperature.
 * 15) Drizzle chocolate glaze over top of crescents.

Chocolate Glaze

 * 1) Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens.
 * 2) Do not boil.
 * 3) Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth.
 * 4) Add additional water, ½ teaspoon at a time, until desired consistency.