Chocolate Chip Cookie Dough Rolls
8 oz. pkg. refrigerated crescent dough
6" of refrigerated chocolate chip cookie dough roll
1/4 cup chopped pecans
2/3 cup powdered sugar
1/4 tsp. vanilla
1 Tbsp. milk
Preheat oven to 350 degrees.
Spray 9-inch round cake pan with nonstick cooking spray.
Open dough packages and separate crescent dough into 2 long rectangles.
Overlap long sides by 1/2" to form a large single rectangle. Press seam well to seal.
Place small amounts of cookie dough evenly over crescent dough; press or pat to form an even layer.
Sprinkle with pecans.
Reserve remaining cookie roll dough for later use.
Starting at long side, roll dough up jelly roll fashion; pinch seam firmly.
Cut rolled dough into 12 pieces and arrange pieces, cut side up, in prepared pan.
Bake at 350 degrees for 28 to 35 minutes or until rolls are golden brown. Cool 15 minutes on wire rack.
While rolls are cooling, combine all glaze ingredients in a small bowl, adding enough milk for drizzling consistency. Drizzle over warm rolls.