chocolate crescent




1/2 cup milk
2 large eggs
1/4 cup butter
3 cups all-purpose flour
1/4 cup granulated sugar
3/4 tsp. salt
2 tsp. active dry yeast
2 tsp. butter,melted
24 Hershey kisses, unwrapped
24 raspberries or strawberry halves (optional)
1 tsp. butter, melted

Place milk and eggs into a large bowl. Cut up butter into small pieces and add to the mixture. Add flour,

sugar, salt and yeast. Mix to soft dough.

When dough is ready, turn out on a lightly-floured surface and punch down. Cover with a clean kitchen

towel and let rise 30 minutes.

Spray 2 baking sheets with cooking spray.

Divide dough in half. Roll each half into a 12-inch circle. Brush each circle with one teaspoon of butter.

Using a pizza cutter (or a knife), cut each circle into 12 wedges.

Place a chocolate (or jam) near the wide end of each wedge.

Roll dough from the wide end to the pointed end, enclosing chocolate. Pinch edges to seal and to curve

slightly to form a crescent. Place on prepared baking sheets.

Cover with clean kitchen towels and let rest 30 minutes.

Meanwhile, preheat oven to 180 degrees.

Uncover crescent rolls. Brush tops with remaining teaspoon of melted butter.

Bake 8-10 minutes or until rolls are firm to the touch and browned.