Cookies ‘n Crescent Sweet Rolls

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Cookies 'n Crescent Sweet Rolls
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  1. Rolls
  2. 1
  3. can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  4. 6
  5. inches Pillsbury® refrigerated chocolate chip cookies (from 16.5-oz roll)
  6. 1/4
  7. cup chopped pecans
  8. Glaze
  9. 2/3
  10. cup powdered sugar
  11. 1/4
  12. teaspoon vanilla
  13. 3
  14. to 4 teaspoons milk
  1. 1 Heat oven to 350°F. Lightly spray 9-inch round cake pan or glass pie plate with cooking spray.
  2. 2 If using crescent rolls: Unroll dough; separate into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. If using dough sheet: Unroll dough.
  3. 3 Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans. Starting at long side, roll up; pinch seam to seal. Cut into 12 pieces. Arrange cut side up in pan.
  4. 4 Bake 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes.
  5. 5 Meanwhile, in small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.
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