Easy Chocolate Crescent Rolls

A top down shot of chocolate stuffed crescent rolls with powdered sugar on a white plate.

5 from 4 votes

These Chocolate Crescent Rolls are so easy to make and will remind you of a chocolate croissant from a bakery. Store-bought crescent rolls are baked with a sweet mascarpone and chocolate filling to create these irresistible pastries.

Prep Time10

Cook Time15

Total Time25

Course: Bread, Breakfast, Dessert

Cuisine: American

Servings: servings

Calories: 255kcal

Author: Valerie Brunmeier

Ingredients

4 ounces mascarpone cheese or softened cream cheese
1 tablespoon granulated sugar
½ teaspoon pure vanilla extract
8 ounce container Pillsbury Crescent Roll dough (8-count)
½ cup mini semisweet chocolate chips
powdered sugar as needed

Instructions

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
In a small mixing bowl combine the mascarpone cheese, granulated sugar, and the vanilla extract. Mix until well combined, smooth, and creamy. Set aside
Remove the crescent roll dough from the canister, unroll, and separate at the seams into 8 triangles. Place a scant tablespoon of the mascarpone cheese mixture on the large end of the triangle and pat down with your fingers or a butter knife, spreading out a little. Sprinkle some of the mini chocolate chips over the cheese mixture. Beginning at large end, gently roll the crescent roll dough towards the pointed end. Transfer it to the prepared baking sheet and gently shape it in a crescent shape. Repeat with remaining dough and filling.
Bake for 15 minutes or until lightly golden brown. Remove from the oven and allow to cool for 2 to 3 minutes. Sprinkle with powdered sugar, remove from the baking sheet, and serve warm.

Notes

Storage

Transfer leftover Chocolate Crescent Rolls to a zippered plastic storage bag and refrigerate for up to one week. Reheat briefly in a toaster oven or microwave oven.

Nutrition