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Chocolate-Filled Breakfast Crescents

2 (8-ounce each) cans refrigerated quick crescent dinner rolls
3 tablespoons butter or margarine, softened
1 cup powdered sugar
1 tablespoon milk
1 teaspoon vanilla extract
1/4 cup HERSHEY'S Cocoa
3 tablespoons finely chopped pecans
Chocolate Glaze (recipe follows)

1. Heat oven to 375°F.
2. Separate crescent dough into 16 triangles.
3. Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
4. Spread slightly heaping teaspoon 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 cookie sheet; curve slightly to form crescents.
6. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature.
7. Drizzle Chocolate Glaze over top of crescents.

Makes 16 crescents.

Chocolate Glaze:

2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract

1. Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil.
2. 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.

Makes about 3/4 cup glaze.

Recipe and photograph provided courtesy of The Hershey Company, Copyright ©1995-2005.