- 2 (3 ounce) packages cream cheese, softened
- 1/4 cup butter (no substitutes), softened
- 1/2 cup confectioners' sugar
- 2 tablespoons cornstarch
- 2 cups semisweet chocolate chips, melted
- 1/2 teaspoon vanilla extract
- 4 (8 ounce) packages refrigerated crescent rolls
- GLAZE:
- 2 eggs
- 1 tablespoon butter, melted
- 1/2 teaspoon almond extract
- confectioners' sugar
- In a mixing bowl, beat cream cheese, butter and sugar. Add cornstarch, melted chocolate and vanilla; beat until smooth. Unroll crescent roll dough; separate into triangles.
- In a small bowl, whisk together eggs, butter and extract. Brush some over dough. Drop rounded teaspoonfuls of chocolate mixture at the wide end of each triangle; roll up from the wide end. Place point side down on greased baking sheets; curve ends slightly. Brush with remaining glaze.
- Bake at 350 degrees F for 10-15 minutes or until golden. Remove from pans to cool on wire racks. Dust with confectioners' sugar if desired.