1 tube (8-oz) refrigerated crescent rolls
1 tbsp butter, softened
2 plain (1.55-oz each) chocolate candy bars, broken into small pieces
1 egg, beaten
2 tbsp sliced almonds
Preheat oven to 375 degrees.
Grease a baking pan; set aside.
Unroll crescent roll dough and separate into triangles, brush with butter.
Arrange the candy pieces evenly over the triangles. Roll up starting with the wide end.
Place point side down on the prepared baking sheet; curve ends around slightly to shape. Brush with the egg and sprinkle with the almonds.
Bake at 375 degrees for 11 to 13 minutes or until golden brown.
Remove from pan to a wire rack to cool.
Yield: 8 servings
2 plain (1.55-oz each) chocolate candy bars, broken into small pieces
1 egg, beaten
2 tbsp sliced almonds
Preheat oven to 375 degrees.
Grease a baking pan; set aside.
Unroll crescent roll dough and separate into triangles, brush with butter.
Arrange the candy pieces evenly over the triangles. Roll up starting with the wide end.
Place point side down on the prepared baking sheet; curve ends around slightly to shape. Brush with the egg and sprinkle with the almonds.
Bake at 375 degrees for 11 to 13 minutes or until golden brown.
Remove from pan to a wire rack to cool.
Yield: 8 servings
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