Almond Cream Crescent Rolls with Semi-Sweet Chocolate

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After my Strawberry Cream Cheese Crescent recipe went mildly viral, I decided to create another recipe using this quick dough from the grocery store.  As well, many families enjoy preparing breakfast for their Mom’s on their special Sunday, and this breakfast pastry is extremely easy to prepare and tastes like it’s from a fancy bakery.

So Dad’s and kids here’s a special breakfast item even you can conquer!  The flaky pastry and rich almond filling in this morning treat are complimented by chunks of semi-sweet chocolate and a light drizzle on top.  With a bowl of strawberries and a strong cup of coffee, this will make Mom’s Sunday super special.

Almond Cream Crescents with Semi-Sweet Chocolate

Makes 8 crescents

1 can crescent dough (preferably Pillsbury)

7 ounce package of almond paste

4 ounces of cream cheese, room temperature

8 tbsp. powdered sugar

dash of cinnamon

1 cup of semi-sweet chocolate chips

Pre-heat oven to 375 degrees.

With an electric beater mix almond paste, cream cheese, powdered sugar and cinnamon until completely blended. 

Separate crescents into triangles.  Scoop one tablespoon on almond mixture onto each crescent and spread so that it covers all of the dough.  Sprinkle a ½ cup of chocolate chips on top of almond mixture and roll up according to package directions.  Place on ungreased cookie sheet.

Bake for 12-15 minutes or until crescents are golden brown.

While crescents are baking melt the rest of the chocolate chips.  Place them in a glass bowl and microwave for 20 seconds at a time.  Stir between each heating.  When chocolate is melted dip a spoon in and drizzle over semi cooled crescents.  Refrigerate for 15 minutes so chocolate hardens.