Recipe: Cookies n Crescent Sweet Rolls (using crescent roll dough and refrigerated cookie dough)

COOKIES N CRESCENT SWEET ROLLS

FOR THE ROLLS:
1 (8-oz.) can Pillsbury Refrigerated Crescent Dinner Rolls
6 inches Pillsbury Refrigerated Chocolate Chip Cookies (from 18-oz. roll)
1/4 cup chopped pecans
FOR THE GLAZE:
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons milk

TO PREPARE THE ROLLS:
Heat oven to 350 degrees F. Lightly spray 9-inch round cake pan or glass pie pan with nonstick cooking spray.

Separate crescent dough into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans.

Starting at long side, roll up jelly roll fashion; pinch seam to seal. Cut into 12 pieces. Arrange pieces, cut side up, in sprayed dish.

Bake at 350 degrees F. for 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes.

TO PREPARE THE GLAZE:
Meanwhile, in small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

Makes: 12 rolls
Source: Pillsbury