Ingredients
2 packages (3 ounces each) cream cheese, softened1/4 cup butter, softened1/2 cup confectioners’ sugar2 tablespoons cornstarch2 cups semisweet chocolate chips, melted1/2 teaspoon vanilla extract4 tubes (8 ounces each) refrigerated crescent rollsGLAZE:2 large eggs1 tablespoon butter, melted1/2 teaspoon almond extractConfectioners’ sugar, optional
Preparation
In a large bowl, beat the cream cheese, butter and sugar until fluffy. Add the cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles.
In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze.
Bake at 350° for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners’ sugar if desired.
