Dessert: Chocolate Crescent Twist

With a nod to European bakeries, this streusel-topped cinnamon-chocolate pastry is a divine companion to a cup of coffee!

Ingredients

3 tablespoons all-purpose flour
3 tablespoons sugar
1 tablespoon butter or margarine

Instructions

Heat oven to 375 °F. Grease and flour 8x4- or 7x3-inch loaf pan. In small bowl, mix flour and 3 tablespoons sugar. With fork, cut in 1 tablespoon butter until crumbly.
If using crescent rolls: Unroll dough; press to form 12x8-inch rectangle. Firmly press perforations to seal. If using dough sheet: Unroll dough; press to form 12x8-inch rectangle.
Sprinkle dough rectangle with 2/3 cup chocolate chips, 1 tablespoon sugar, the cinnamon and half of the streusel mixture.
Starting at long side, roll up; pinch edge to seal. Join ends to form ring; pinch to seal. Gently twist ring to form figure 8; place in pan. Brush with melted butter; sprinkle with remaining half of streusel. Sprinkle with 1 tablespoon chocolate chips; press lightly into dough.
Bake 30 to 40 minutes or until deep golden brown. Cool on cooling rack 20 minutes. Remove from pan. Serve warm.

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