Cookies and Crescent Sweet Rolls

(57)
3 reviews.
  • 30 min prep time
  • 1 hr 5 min total time
  • 6 ingredients
  • 12 servings

Ingredients

Rolls

1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
6
inches Pillsbury™ refrigerated chocolate chip cookies (from 16.5-oz roll)
1/4
cup chopped pecans

Glaze

2/3
cup powdered sugar
1/4
teaspoon vanilla
3
to 4 teaspoons milk

Directions

  1. 1 Heat oven to 350°F. Lightly spray 9-inch round cake pan or glass pie plate with cooking spray.
  2. 2 If using crescent rolls: Unroll dough; separate into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. If using dough sheet: Unroll dough.
  3. 3 Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans. Starting at long side, roll up; pinch seam to seal. Cut into 12 pieces. Arrange cut side up in pan.
  4. 4 Bake 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes.
  5. 5 Meanwhile, in small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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