Have You Tried Crescent Rolls with Hershey Kisses?

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Discussion Overview

This thread centers around a recipe inquiry involving crescent rolls and Hershey Kisses, with participants sharing their experiences and suggestions related to similar recipes. The conversation includes various interpretations and adaptations of the original idea.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant inquires about a recipe combining crescent rolls and Hershey Kisses, mentioning a host's request for it.
  • Another participant shares a method for making chocolate croissants by wrapping crescent rolls around Hershey Kisses and suggests adding melted butter or powdered sugar for enhancement.
  • Several users mention a recipe for Double Chocolate Swirl Bread that uses refrigerated French bread dough and chocolate chips, which some participants believe may be related to the original inquiry.
  • One participant notes that they found a similar recipe on a website, indicating a potential resource for the original request.

Areas of Agreement / Disagreement

No clear consensus emerges regarding the specific recipe for crescent rolls and Hershey Kisses, as participants share differing recipes and ideas.

Contextual Notes

Participants are sharing personal experiences and variations of recipes, focusing on creative uses of crescent rolls and chocolate.

Who May Find This Useful

Consultants interested in dessert recipes or creative baking ideas may find the shared experiences and suggestions relevant.

L
Loreen
Messages
106
Has anyone heard of or done a recipe with cresent rolls & hershey kisses? It's an older recipe. I have a host asking for it and says it's to die for.

Any help in locating this would be appreciated.

Thanks
 
Loreen, I did a google search, and basically what I found was how to make chocolate croissants. Wrap the crescent roll arount a couple of Kisses, and bake. You can brush melted butter on top or sprinkle with powdered sugar, or both.

Does the host have any other specifics to help identify the recipe? If not, and you want to make it show-worthy, I would maybe do a ring, and add chopped nuts and/or one or more of the Sprinkles.
 
Seems like there is a recipe for the mini-loaf pans that has chocolate and some kind of refrigerated dough, I'll see if I can find it...
 
ChefPaulaB said:
Seems like there is a recipe for the mini-loaf pans that has chocolate and some kind of refrigerated dough, I'll see if I can find it...
Click to expand...

You are talking about the Double Chocolate Swirl Bread from All The Best - it is very good!

Double Chocolate Swirl Bread

1/2 cup sliced almonds, chopped
1 cup white chocolate morsels, divided
2 package (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated
1 teaspoon vegetable oil

1. Preheat oven to 375°F. Lightly spray Mini Loaf Pan with vegetable oil using nonstick cooking spray. Coarsely chop almonds and half of the white chocolate morsels; place in Classic Batter Bowl.

2. On lightly floured surface, unroll one package of bread dough; do not stretch. Lightly beat egg white and water in Small Batter Bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with Baker's Roller™, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal. Brush dough lightly with portion of egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture. Roll lightly with baker's roller.

4. Starting at narrow edge, roll dough up tightly; press edge to seal. Slice roll into 4 equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mixture.

5. Bake 25-30 minutes or until golden brown (center of loaves may appear moist). Remove pan to Stackable Cooling Rack; cool 5 minutes. Remove loaves from pan. Cool completely.

6. Microwave remaining white chocolate and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels, if desired.

Yield: 4 mini loaves (4 servings per loaf)

Nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 27 g, Sodium 260 mg, Fiber 0 g
 
Okay, found it, it doesn't use either of those things... it uses chocolate chips and refrigerated French bread dough... I was right about the mini loaf pan though! Anyway, it's in All The Best and here it is if you're interested...



Double Chocolate Swirl Bread

1/2 cup sliced almonds, chopped
1 cup white chocolate morsels, divided
2 package (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated
1 teaspoon vegetable oil

1. Preheat oven to 375°F. Lightly spray Mini Loaf Pan with vegetable oil using nonstick cooking spray. Coarsely chop almonds and half of the white chocolate morsels; place in Classic Batter Bowl.

2. On lightly floured surface, unroll one package of bread dough; do not stretch. Lightly beat egg white and water in Small Batter Bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with Baker's Roller™, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal. Brush dough lightly with portion of egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture. Roll lightly with baker's roller.

4. Starting at narrow edge, roll dough up tightly; press edge to seal. Slice roll into 4 equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mixture.

5. Bake 25-30 minutes or until golden brown (center of loaves may appear moist). Remove pan to Stackable Cooling Rack; cool 5 minutes. Remove loaves from pan. Cool completely.

6. Microwave remaining white chocolate and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels, if desired.

Yield: 4 mini loaves (4 servings per loaf)

Nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 27 g, Sodium 260 mg, Fiber 0 g
 
  • Thread starter
  • #6
Thank you everyone for your help. I'll check with my host and see if this is what she was thinking of. Sorry for the delay in thanking you . . . . haven't been on Chef Success this week.

Loreen
 
I just saw a recipe similar tothis on David Meenan's website: .biz/broadwaychef

Hope that helps!
 
On David's site-the smores recipe?
 
ChefPaulaB said:
Okay, found it, it doesn't use either of those things... it uses chocolate chips and refrigerated French bread dough... I was right about the mini loaf pan though! Anyway, it's in All The Best and here it is if you're interested...



Double Chocolate Swirl Bread

1/2 cup sliced almonds, chopped
1 cup white chocolate morsels, divided
2 package (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated
1 teaspoon vegetable oil

1. Preheat oven to 375°F. Lightly spray Mini Loaf Pan with vegetable oil using nonstick cooking spray. Coarsely chop almonds and half of the white chocolate morsels; place in Classic Batter Bowl.

2. On lightly floured surface, unroll one package of bread dough; do not stretch. Lightly beat egg white and water in Small Batter Bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with Baker's Roller™, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal. Brush dough lightly with portion of egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture. Roll lightly with baker's roller.

4. Starting at narrow edge, roll dough up tightly; press edge to seal. Slice roll into 4 equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mixture.

5. Bake 25-30 minutes or until golden brown (center of loaves may appear moist). Remove pan to Stackable Cooling Rack; cool 5 minutes. Remove loaves from pan. Cool completely.

6. Microwave remaining white chocolate and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels, if desired.

Yield: 4 mini loaves (4 servings per loaf)

Nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 27 g, Sodium 260 mg, Fiber 0 g
Click to expand...

whoops, we must've posted at the same time, I just noticed this... sorry!
 
pamperedlinda said:
You are talking about the Double Chocolate Swirl Bread from All The Best - it is very good!

Double Chocolate Swirl Bread

1/2 cup sliced almonds, chopped
1 cup white chocolate morsels, divided
2 package (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated
1 teaspoon vegetable oil

1. Preheat oven to 375°F. Lightly spray Mini Loaf Pan with vegetable oil using nonstick cooking spray. Coarsely chop almonds and half of the white chocolate morsels; place in Classic Batter Bowl.

2. On lightly floured surface, unroll one package of bread dough; do not stretch. Lightly beat egg white and water in Small Batter Bowl; brush dough with a portion of the egg mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with Baker's Roller™, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching seams and rolling lightly to seal. Brush dough lightly with portion of egg mixture; grate remaining chocolate morsels over dough and sprinkle with remaining white chocolate and almond mixture. Roll lightly with baker's roller.

4. Starting at narrow edge, roll dough up tightly; press edge to seal. Slice roll into 4 equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg mixture.

5. Bake 25-30 minutes or until golden brown (center of loaves may appear moist). Remove pan to Stackable Cooling Rack; cool 5 minutes. Remove loaves from pan. Cool completely.

6. Microwave remaining white chocolate and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle chocolate over loaves; sprinkle with sliced almonds or chocolate morsels, if desired.

Yield: 4 mini loaves (4 servings per loaf)

Nutrients per serving: Calories 190, Total Fat 7 g, Saturated Fat 3 g, Cholesterol less than 5 mg, Carbohydrate 27 g, Sodium 260 mg, Fiber 0 g
Click to expand...

Have not made these in awhile!! They are WONDERFUL. Also since it makes 4, they are also nice to give as a gift!
 

Frequently Asked Questions

What are Crescent Rolls with Hershey Kisses?

Crescent Rolls with Hershey Kisses are a delicious and easy-to-make dessert that combines the flaky texture of crescent roll dough with the rich chocolate flavor of Hershey Kisses. The dough is wrapped around the chocolate, baked until golden, and served warm for a delightful treat.

How do you make Crescent Rolls with Hershey Kisses?

To make Crescent Rolls with Hershey Kisses, preheat your oven according to the crescent roll package instructions. Unroll the crescent dough and separate it into triangles. Place a Hershey Kiss at the wide end of each triangle, roll it up, and bake as directed until golden brown. Enjoy them warm!

Can I use different types of chocolate instead of Hershey Kisses?

Absolutely! While Hershey Kisses are a popular choice, you can experiment with other types of chocolate such as chocolate chips, caramel-filled chocolates, or even flavored chocolates to create your own unique variations.

Are Crescent Rolls with Hershey Kisses suitable for parties?

Yes, they make a fantastic party treat! They are easy to prepare, can be made in large batches, and are sure to be a hit with both kids and adults. You can also serve them with a side of dipping sauces like chocolate or caramel for added fun.

How should I store leftover Crescent Rolls with Hershey Kisses?

Leftover Crescent Rolls with Hershey Kisses can be stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, you can refrigerate them for up to a week or freeze them for up to 3 months. Reheat in the oven for a few minutes before serving for the best taste.

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