Chocolate Cream Cheese Crescents
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | 1 | Servings | ||
INGREDIENTS
| 1/4 | c | Powdered sugar |
| 4 | oz | Cream cheese, softened |
| 1 1/2 | t | Coffee-flavored liqueur or |
| cooled strong coffee | ||
| 1/2 | t | Vanilla |
| 1/4 | c | Finely chopped macadamia |
| nuts | ||
| 1 | 8 oz Pillsbury | |
| Refrigerated Crescent | ||
| Dinner Rolls | ||
| 1/4 | c | Semi-sweet chocolate chips |
| 1/2 | t | Shortening or oil |
| 8 | ls Posted to MC-Recipe Digest by Susan <camyfan@ab, ls Posted to MC-Recipe Digest by Susan <camyfan@abac.com> on |
INSTRUCTIONS
Heat oven to 350 F. Lightly grease cookie sheet. In small bowl, combine powdered sugar, cream cheese, liqueur and vanilla; blend well. Stir in macadamia nuts. Separate dough into 8 triangles. Spoon 1 heaping tablespoon cream cheese mixture onto shortest side of each triangle. Loosely roll up, starting at shortest side and rolling to opposite point. Place, point side down, on greased cookie sheet; curve into crescent shape. Bake at 350 F. for 12 to 15 minutes or until golden brown. Cool 5 minutes. Meanwhile, in small saucepan over low heat, melt glaze ingredients; stir until smooth. Drizzle over warm rolls. Serve warm or cool. Store in refrigerator. Apr 26, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1048
Calories From Fat: 673
Total Fat: 78.9g
Cholesterol: 125.9mg
Sodium: 371mg
Potassium: 283.9mg
Carbohydrates: 86.1g
Fiber: 5.4g
Sugar: 55.3g
Protein: 11.1g