Cookie Stuffed Crescents

Cookie Stuffed Crescents
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  1. 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  2. 8 creme-filled chocolate sandwich cookies
  3. 1 cup miniature semisweet chocolate chips
  1. Heat oven to 350°F. Line cookie sheet with cooking parchment paper.
  2. Unroll dough; separate into 8 triangles. Place 1 cookie on wide end of each triangle. Fold dough up and over cookie to cover completely; pinch seams to seal tightly. Place on cookie sheet. Sprinkle tops with chocolate chips.
  3. Bake about 12 minutes or until puffy and light golden brown.