This recipe has been around for years and is very easy to make as a breakfast pastry. An updated version of the recipe calls for Hershey’s Bliss Milk Chocolate pieces. However, you can substitute just about any piece of chocolate, and I sometimes make them with the bite sized peanut butter cups.
CHOCOLATE FILLED CRESCENTS
12 Hershey’s BLISS Milk Chocolates, unwrapped
1 can (8 oz) refrigerated crescent dinner rolls
Heat oven to 375 degrees F, chop 4 chocolates into small pieces, place in small microwave bowl. Set aside. Unroll dough to form 8 triangles; place on chocolate at the center of wide end of each triangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place, pointed side down on ungreased cookie sheet. Curve into a crescent shape. Bake 10 minutes or until lightly browned. Microwave reserved chocolate at medium about 30 seconds until melted; stir, drizzle over warm crescents. Serve slightly warm.
homethoughtsfromabroad626 
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