can (8 ounces) refrigerated quick crescent dinner rolls
2
tablespoons butter or margarine, softened
1
tablespoon granulated sugar
2
teaspoons HERSHEY'®S Cocoa
1/4
cup chopped nuts
Powdered sugar (optional)
1. Heat oven to 375°F. Unroll dough on ungreased cookie sheet and separate to form 8 triangles.
2. Combine butter, granulated sugar and cocoa in small bowl. Add nuts; mix thoroughly. Divide chocolate mixture evenly among triangles, placing on wide end of triangle. Take dough on either side of mixture and pull up and over mixture, tucking ends under. Continue rolling dough toward opposite point.
3. Bake 9 to 10 minutes or until golden brown. Sprinkle with powdered sugar, if desired; serve warm.
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