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-ROLLS-
1 cn (8-oz.) Pillsbury
-Refrigerated Crescent
-Dinner Rolls
6 Inches Pillsbury
-Refrigerated Chocolate Chip
-Cookies; (from 18-oz. pkg.)
1/4 c Chopped pecans
-GLAZE-
2/3 c Powdered sugar
1/4 ts Vanilla
3 ts Milk; (up to 4)
Heat oven to 350 F. Lightly spray 9-inch round cake pan or glass pie pan
with nonstick cooking spray.
Separate crescent dough into 2 long rectangles. Overlap long sides 1/2 inch
to form 1 large rectangle. Press seam and perforations to seal. Spoon small
amounts of cookie dough evenly over crescent dough; press or pat to evenly
cover. Sprinkle with pecans.
Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut
into 12 pieces. Arrange pieces, cut side up, in spray-coated dish.
Bake at 350 F. for 28 to 35 minutes or until crescent dough is golden
brown. Cool 15 minutes.
Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk
for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
12 rolls
Yields
1 Servings
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