Chocolate Cinnamon Crescents

• 1/4 cup sugar
• 3 tablespoons baking cocoa
• 1-1/2 teaspoons ground cinnamon
• 2 tablespoons butter, softened, divided
• 2 tubes (8 ounces each) refrigerated crescent rolls
• 1/2 cup chopped pistachios, pecans or almonds
• 1/2 cup confectioners' sugar
• 3 to 4 teaspoons milk
• Finely chopped pistachios, pecans or almonds

1. In a small bowl, combine the sugar, cocoa and cinnamon. Add 1 tablespoon butter; mix well. Separate crescent dough into 16 triangles. Melt remaining butter; brush over dough. Sprinkle cocoa mixture and nuts over each triangle; roll up. Place on ungreased
2. . Bake at 375u0b0 for 11-13 minutes or until golden brown. Remove to wire racks.
3. For glaze, in a bowl, combine confectioners' sugar and milk; drizzle over rolls. Sprinkle with nuts.

sugar, baking cocoa, ground cinnamon, butter, crescent rolls, pistachios, sugar, milk, pistachios

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