Chocolate-Filled Crescents

• 3 tablespoons butter, softened
• 1 cup confectioners' sugar
• 1 tablespoon whole milk
• 1 teaspoon vanilla extract
• 1/4 cup baking cocoa
• 3 tablespoons finely chopped pecans
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 2 tablespoons plus 1 teaspoon water
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract

1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and vanilla. Gradually add cocoa and mix well. Stir in pecans.
2. Unroll crescent dough and separate into triangles. Spread about 2 rounded teaspoons of filling over each triangle to within 1/4 in. of edges. Roll up each from the wide end. Place point side down 2 in. apart on ungreased
3. . Curve ends to form crescent shapes.
4. Bake at 375u0b0 for 12-15 minutes or until golden brown. Remove to wire racks; cool slightly. In a small bowl, whisk glaze ingredients until smooth; drizzle over crescents.

butter, sugar, milk, vanilla, baking cocoa, pecans, crescent rolls, sugar, baking cocoa, water, butter, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-filled-crescents/ (may not work)