Chocolate Crescent Twists

By jenncrose

With a nod to European bakeries, this streusel-topped cinnamon-chocolate pastry is a divine companion to a cup of coffee!

Ingredients

• Streusel-
• 3 tablespoons all-purpose flour
• 3 tablespoons sugar
• 1 tablespoon butter or margarine
• Twist -
• 1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 2/3 cup semisweet chocolate chips
• 1 tablespoon sugar
• 1 to 3 teaspoons ground cinnamon
• 1 tablespoon butter or margarine, melted
• 1 tablespoon semisweet chocolate chips

Details

Servings 6
Preparation time 15mins
Cooking time 75mins

Preparation

Step 1

1. Heat oven to 375°F. Grease and flour 8x4- or 7x3-inch loaf pan. In small bowl, mix flour and 3 tablespoons sugar. With fork, cut in 1 tablespoon butter until crumbly.

2. If using crescent rolls: Unroll dough; press to form 12x8-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; press to form 12x8-inch rectangle.

3. Sprinkle dough rectangle with 2/3 cup chocolate chips, 1 tablespoon sugar, the cinnamon and half of the streusel mixture.

4. Starting at long side, roll up; pinch edge to seal. Join ends to form ring; pinch to seal. Gently twist ring to form figure 8; place in pan. Brush with melted butter; sprinkle with remaining half of streusel. Sprinkle with 1 tablespoon chocolate chips; press lightly into dough.

5. Bake 30 to 40 minutes or until deep golden brown. Cool on cooling rack 20 minutes. Remove from pan. Serve warm.