Chocolate crescent twist

Yield: 6 Servings

Measure Ingredient
3 tablespoons All-purpose flour
3 tablespoons Granulated sugar
1 tablespoon Butter
1 can Refrigerated crescent dinner roll; (8-oz)
⅔ cup Semisweet chocolate chips plus
1 tablespoon Semisweet chocolate chips; divided
1 tablespoon Granulated sugar
1 teaspoon Ground cinnamon; (up to 3 teaspoons)
1 tablespoon Butter; melted



Preheat oven to 375 degrees. Grease and flour an 8-by-4-inch or 7-by-3-inch loaf pan. To prepare streusel: In a small bowl, combine flour and sugar.

With fork, cut in butter until crumbly. Set aside. To prepare twist: Unroll crescent-roll dough to form a 12-by-8-inch rectangle; firmly press perforations to seal. Sprinkle with ⅔ cup chocolate chips, sugar, cinnamon and half of the sterusel mixture. Roll up dough, starting at the long side. Pinch edge to seal. Join ends to form a ring; pinch to seal.

Gently twist ring to form a figure 8. Place in a greasd and floured pan.

Brush with melted butter; sprinkle with remaining streusel. Sprinkle with remaining 1 tablespoon chocolate chips; Press lightly into dough. Bake for 30-40 minutes or until deep golden brown. Let cool on wire rack for 20 minutes. Remove from pan. Serve warm. Yield: 6 servings Per serving: 178 Calories; 10g Fat (47% calories from fat); 1g Protein; 24g Carbohydrate; 10mg Cholesterol; 41mg Sodium NOTES : This recipe was printed along with the Chocolate Swirl Babka, as a simplified version! Steve Grieger was quoted as saying, "They rave abou babka, once I learned what babka was I simplified it to suit my tastes." Recipe by: Steve Grieger - Pillsbury Bake-Off finalist Posted to MC-Recipe Digest by Lisa Minor <lisa@...> on May 16, 1998

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