Ingredients
1 tube (8 ounces) refrigerated crescent rolls1 tablespoon butter, softened2 plain milk chocolate candy bars (1.55 ounces each), broken into small pieces1 large egg, lightly beaten2 tablespoons sliced almonds
Preparation
Unroll crescent roll dough; separate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end.
Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375° for 11-13 minutes or until golden brown. Cool on a wire rack.
