Chocolate Crescent Twist


  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar
  • 1 tablespoon butter or margarine
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet 
  • 2/3 cup semisweet chocolate chips
  • 1 tablespoon sugar
  • 1 to 3 teaspoons ground cinnamon
  • 1 tablespoon butter or margarine, melted
  • 1 tablespoon semisweet chocolate chips


1 _ Heat oven to 375°F. Grease and flour 8x4- or 7x3-inch loaf pan. In small bowl, mix flour and 3 tablespoons sugar. With fork, cut in 1 tablespoon butter until crumbly.

2 _ If using crescent rolls: Unroll dough; press to form 12x8-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; press to form 12x8-inch rectangle.

3 _ Sprinkle dough rectangle with 2/3 cup chocolate chips, 1 tablespoon sugar, the cinnamon and half of the streusel mixture.

4 _ Starting at long side, roll up; pinch edge to seal. Join ends to form ring; pinch to seal. Gently twist ring to form figure 8; place in pan. Brush with melted butter; sprinkle with remaining half of streusel. Sprinkle with 1 tablespoon chocolate chips; press lightly into dough.

5 _ Bake 30 to 40 minutes or until deep golden brown. Cool on cooling rack 20 minutes. Remove from pan. Serve warm.