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Chocolate Crescent Twist

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CATEGORY CUISINE TAG YIELD
6 Servings

INGREDIENTS

3 tb All-purpose flour
3 tb Granulated sugar
1 tb Butter
1 cn Refrigerated crescent dinner roll; (8-oz)
2/3 c Semisweet chocolate chips plus
1 tb Semisweet chocolate chips; divided
1 tb Granulated sugar
1 ts Ground cinnamon; (up to 3 teaspoons)
1 tb Butter; melted

INSTRUCTIONS

FOR STREUSEL
FOR TWIST
Preheat oven to 375 degrees. Grease and flour an 8-by-4-inch or 7-by-3-inch
loaf pan. To prepare streusel: In a small bowl, combine flour and sugar.
With fork, cut in butter until crumbly. Set aside. To prepare twist: Unroll
crescent-roll dough to form a 12-by-8-inch rectangle; firmly press
perforations to seal. Sprinkle with 2/3 cup chocolate chips, sugar,
cinnamon and half of the sterusel mixture. Roll up dough, starting at the
long side. Pinch edge to seal. Join ends to form a ring; pinch to seal.
Gently twist ring to form a figure 8. Place in a greasd and floured pan.
Brush with melted butter; sprinkle with remaining streusel. Sprinkle with
remaining 1 tablespoon chocolate chips; Press lightly into dough. Bake for
30-40 minutes or until deep golden brown. Let cool on wire rack for 20
minutes. Remove from pan. Serve warm. Yield: 6 servings
Per serving: 178 Calories; 10g Fat (47% calories from fat); 1g Protein; 24g
Carbohydrate; 10mg Cholesterol; 41mg Sodium
NOTES : This recipe was printed along with the Chocolate Swirl Babka, as a
simplified version! Steve Grieger was quoted as saying, "They rave abou
babka, once I learned what babka was I simplified it to suit my tastes."
Recipe by: Steve Grieger - Pillsbury Bake-Off finalist
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on May 16,
1998

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