Creamy Chocolate Crescents
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounces Each)|
|Butter||1⁄4 Cup (4 tbs), softened (No Substitutes)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Semisweet chocolate chips||12 Ounce, melted (2 Cups)|
|Vanilla extract||1⁄2 Teaspoon|
|Refrigerated crescent rolls||32 Ounce (4 Tubes, 8 Ounces Each)|
|Butter||1 Tablespoon, melted (No Substitutes)|
|Almond extract||1⁄2 Teaspoon|
In a mixing bowl, beat cream cheese, butter and sugar.
Add cornstarch, melted chocolate and vanilla; beat until smooth.
Unroll crescent roll dough; separate into triangles.
In a small bowl, whisk together eggs, butter and extract.
Brush some over dough.
Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end.
Place point side down on greased baking sheets; curve ends slightly.
Brush with remaining glaze.
Remove from pans to cool on wire racks.
Dust with confectioners' sugar if desired.