Dark Chocolate and Raspberry Stuffed Crescent Rolls

I surprised my kids with these tasty treats after school last week. They were fun & easy to put together, smelled absolutely amazing while they baked, and needless to say, put a HUGE smile on my kids’ faces. They said they were “the best things ever”and “totally blog worthy”. ┬áThe raspberries and melted chocolate made a sweet surprise in the center and they both loved the flavor combination. Super quick, super simple, and super tasty – you can’t beat that!

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unrolled the crescent dough into individual triangles. Place a few raspberries and chocolate chips at the wide end of one triangle. Carefully roll the dough, starting from the wide end towards the small end. Wrap the left & right side up so they enclose the crescent roll – this will keep the chocolate and raspberries from leaking out. Repeat.

Place into the oven and bake 12-13 minutes or until golden brown.

While the crescent roll’s are baking, melt the remaining chocolate chips in a glass dish in the microwave for 30 seconds. Remove and stir then cook for another 20 seconds; remove and stir until the remaining chips melt. DO NOT OVERCOOK. Spoon the melted chocolate into a small zip lock bag.

Remove the crescents from the oven and place on a cooling rack. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each crescent roll. Serve with a glass of milk & enjoy.

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Dark Chocolate and Raspberry Stuffed Crescent Rolls

Yield: 8

Prep Time: 5 min.

Cook Time: 12-13 min.

Ingredients:

1 can of crescent rolls
1 cup of fresh raspberries
3/4 cup semi-sweet chocolate chips

Directions:

Preheat the oven to 375 degrees. Line a baking sheet with a silpat mat.

Unrolled the crescent dough. Place a few raspberries and chocolate chips at the wide end. Carefully roll the dough, starting from the wide end towards the small end. Wrap the left & right side up so they enclose the crescent roll - this will keep the chocolate and raspberries from leaking out. Repeat.

Place into the oven and bake 12-13 minutes or until golden brown.

While the crescent's are baking, melt the remaining chocolate chips in a glass dish in the microwave for 30 seconds. Remove and stir then cook for an another 20 seconds; remove and stir until the remaining chips melt. DO NOT OVERCOOK. Spoon the melted chocolate into a small zip lock bag.

Remove the crescents from the oven and place on a cooling rack. Cut a super small hole in the corner of the bag and drizzle the chocolate back and forth over each crescent roll. Serve with a glass of milk & enjoy.

Recipe and photos by For the Love of Cooking.net