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Chocolate-Filled Crescents

Crescents:

2 (8-ounce each) cans refrigerated quick crescent dinner rolls
3 tablespoons butter softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup unsweetened baking cocoa
3 tablespoons finely chopped pecans

Chocolate Glaze:

2 tablespoons butter
2 tablespoons unsweetened baking cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. Heat oven to 375°F (190°C).
2. Separate crescent dough into 16 triangles.
3. In a small bowl, beat butter until creamy; gradually add powdered sugar, beating until well blended. Add milk and vanilla and beat well. Add cocoa and beat well. Stir in pecans.
4. Spread heaping teaspoonsful of chocolate mixture on each triangle within 1/2-inch of edges.
5. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased baking sheet; curve slightly to form crescents.
6. Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack. Cool to room temperature.
7. Meanwhile prepare Chocolate Glaze: Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens, but do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency.
8. Drizzle Chocolate Glaze over top of crescents.

Makes 16 crescents.