Recipe: Chocolate Crescent Twist (using refrigerated crescent roll dough)

CHOCOLATE CRESCENT TWIST

FOR THE STREUSEL:
3 tablespoons all-purpose flour
3 tablespoons sugar
1 tablespoon butter or margarine
FOR THE TWIST:
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
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

Heat oven to 375 degrees F. Grease with shortening and flour 8x4- or 7x3-inch loaf pan.

TO MAKE THE STREUSEL:
In small bowl, mix flour and 3 tablespoons sugar. With fork, cut in 1 tablespoon butter until crumbly; set aside.

TO MAKE THE TWIST:
Unroll dough into 12x8-inch rectangle; firmly press perforations to seal. Sprinkle evenly with 2/3 cup chocolate chips, 1 tablespoon sugar, the cinnamon and half of the streusel mixture.

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

Bake 30 to 40 minutes or until deep golden brown. Cool in pan 20 minutes. Remove loaf from pan. Cut into slices; serve warm.

Makes 6 servings
From: Recipelink.com
Source: Recipe booklet: Pillsbury Make-It-Easy, Pillsbury No. 7.3, 2005