Ingredients
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
1/3
cup semisweet chocolate chips
1/4
cup vanilla creamy ready-to-spread frosting
Colored sugars or candy sprinkles, as desired
Preparation
Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
Unroll crescent dough onto work surface; separate into 8 triangles. Place about 2 teaspoons chocolate chips on shortest side of each triangle.
Starting at the short side, carefully roll crescent dough up and over chips, pressing pointed end of dough to seal completely. Gently shape each into egg shape; place on cookie sheet.
Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack; cool 10 minutes.
In small microwavable bowl, microwave frosting uncovered on High 10 to 15 seconds, stirring until smooth and dipping consistency. Dip tops of crescent eggs into frosting, shaking off excess. Sprinkle with colored sugars or candy sprinkles. Serve warm. Store in covered container at room temperature.
