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Dark Chocolate and Raspberry Stuffed Crescent Rolls

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”.  The 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!

Dark Chocolate and Raspberry Stuffed Crescent Rolls

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.

Dark Chocolate and Raspberry Stuffed Crescent Rolls

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.

Dark Chocolate and Raspberry Stuffed Crescent Rolls

 

Dark Chocolate and Raspberry Stuffed Crescent Rolls

Dark Chocolate and Raspberry Stuffed Crescent Rolls

Prep Time: 5 minutes
Servings: 8

Ingredients

  • 1 can of crescent rolls
  • 1 cup of fresh raspberries
  • ¾ cup semi-sweet chocolate chips

Instructions

  • 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.
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15 Comments

  1. These sound absolutely fantastic!! And so simple.. how could you not love them??? 🙂

  2. all croissants should be stuffed and i think your choice of stuffing is hard to beat.

  3. How delectable, and so easy, too! No wonder the kids loved them.

  4. This is just tooooo easy, Pam! I can see me buying way to many Crescent rolls and moving up a size or two. No wonder the kids loved them!!! I’d be happy with one right now! Thanks so much for sharing, Pam…

  5. How lucky are those kiddos of yours!! This is such a fun after school treat!

  6. Alexis had to take breakfast treats to work this morning. She is going to do a Homer Simpson DOH! when she see’s this. Next time…..