Decadent Chocolate Croissants
1 tub (8 oz each) spread-tub
1 cup semisweet chocolate mini morsels
1 cup finely chopped walnuts
½ cup toffee bits
1 ½ teaspoons ground cinnamon
2 cans refrigerated crescent rolls
Preheat oven to 350°F. Spray baking sheet with baking spray. Mix Parkay, chocolate morsels, walnuts toffee bits and cinnamon by hand until blended.
Unroll crescent dough on lightly floured surface; separate into 16 triangles. Gently roll each crescent to 1/8-inch thickness; spread each with 1/4 cup of the chocolate mixture. Roll up each triangle loosely, starting at shortest side, rolling to opposite point. Place, seam-sides down, on prepared baking sheet.
Bake 23-25 minutes, or until lightly browned. Remove from baking sheet to wire rack; cool completely. Sprinkle lightly with confectioners’ sugar.