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Witch Hat Crescent Rolls

These adorable Witch Hat Crescent Rolls are an effortless way to add a spooky spin to your Halloween gatherings, filled with gooey chocolate and topped with candy corn.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the crescents
  • 1 can refrigerated crescent roll dough Use a standard size can
  • 1 cup semi-sweet chocolate chips Add more if desired
  • 1 egg egg for egg wash Beaten for brushing
  • to taste candy corn For decoration on top
  • optional sprinkle powdered sugar For dusting before serving

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. Carefully unroll the crescent roll dough onto a clean surface and pinch the seams together to form a solid sheet.
  3. Cut the dough into triangles, about 5-6 inches wide, using a pizza cutter or knife.
Assembly
  1. Place a tablespoon of chocolate chips at the base of each triangle.
  2. Starting from the base, roll each triangle tightly to form a roll and pinch the top to create a point.
  3. Arrange the rolled crescents on your prepared baking sheet.
  4. Brush the top of each crescent with the beaten egg.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until puffed and golden brown.
  2. Once baked, remove from the oven and let cool for a few moments before placing a piece of candy corn on top of each crescent.

Notes

These crescent rolls can be prepped a day in advance. Bake on the day of your gathering for the best results. You can customize your filling with different chocolate or spreads, and dust with powdered sugar for a magical finish.