Cookie-Stuffed Crescents

Cookie-Stuffed Crescents
Staff Writer
Cookie-Stuffed Crescents

Pillsbury

Cookie-Stuffed Crescents

Blogger Amy Erickson of Oh Bite It! skips the deep-fryer and bakes Cookie-Stuffed Crescents for a healthier take on state fair favorite, fried cookies. Top these treats with semisweet chocolate chips, sprinkles, or powdered sugar for a fun presentation.

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8
Servings
129
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8-ounce can refrigerated crescent dinner rolls, Pillsbury™
  • creme-filled chocolate sandwich cookies
  • 1  Cup  miniature semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.

Unroll the dough, and separate into 8 triangles. Place one cookie on the wide end of each triangle. Fold the dough up and over the cookie to cover completely, then pinch the seams to seal tightly. Place the cookies on the prepared cookie sheet. Sprinkle the tops with chocolate chips.

Bake until puffy and light golden brown, about 12 minutes.

Nutritional Facts

Total Fat
7g
10%
Sugar
13g
14%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
16g
12%
Protein
1g
2%
Calcium, Ca
9mg
1%
Fiber, total dietary
2g
8%
Iron, Fe
1mg
6%
Sodium, Na
1mg
0%

Cookie Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cookie Cooking Tip

Insert a toothpick into the center of cakes, bar cookies, and quick breads to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cookie Wine Pairing

Milk is more traditional with cookies than wine in the U.S., but a few cookies and a glass of sweet wine make a simple, enjoyable dessert. Sweet chenin blanc, muscat, or amontillado sherry with nut-based cookies; sauternes or sweet German wines with sugar cookies; cabernet sauvignon or cabernet franc with chocolate desserts; Italian vin santo with biscotti.