Recipe - Chocolate Crescent Twist

FOR STREUSEL
3 tablespoon Allpurpose flour
3 tablespoon Granulated sugar
1 tablespoon Butter

FOR TWIST
1 cn Refrigerated crescent dinner
roll; (8oz)
2/3 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 8by4inch or 7by3inch
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
crescentroll dough to form a 12by8inch rectangle; firmly press
perforations to seal. Sprinkle with 2/3 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
3040 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 BakeOff finalist

Posted to MCRecipe Digest by Lisa Minor lisa@cybermill.com on May 16,
1998