Chocolate Stuffed Crescent Sugar Pockets
Serving Size / Yield
- 2 packages of crescent rolls
- 1 C. chocolate chips
- 4 Tbs. butter or margarine, melted
- 1/2 C. sugar
Split the crescent rolls up. On a lightly floured surface, roll out each piece into a circle. Place a spoonful chocolate chips in the center of each circle. Fold over and seal edges with tines of fork. Dip each piece in melted butter, then in sugar. Place 2x6 inches inside a greased 9x13 inch pan. Cover and let rise at room temperature until double in size. Remove cover and bake in an oven preheated to 375 for 20 to 25 minutes. Cool on a wire rack.