Peanut Butter & Chocolate Pull Apart Crescents
Makes 12 rolls.
4 to 4-1/2 cups all-purpose flour
1/2 cup sugar
2 envelopes Fleischmann's® RapidRise Yeast
1 teaspoon salt
1 cup milk
1/2 cup water
1/2 cup creamy peanut butter, at room temperature
1 cup (6 ounces) semisweet chocolate pieces
1/4 cup creamy peanut butter
1 cup sifted powdered sugar
2 tablespoons creamy peanut butter or cocoa powder
1 to 2 tablespoons milk
To make dough: In large bowl, combine flour, sugar, undissolved yeast and salt. Heat milk and water until very warm (120 to 130oF); stir into flour mixture. Stir in peanut butter and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.
To make filling: In small bowl, combine filling ingredients; blend well. Set aside.
To shape and fill: Divide dough in half; roll each to 14-inch circle. Cut each into 6 wedges; place filling, dividing evenly, at wide end of each wedge. Beginning at wide end, roll up tightly; curve to form crescent. Arrange six crescents, seam side down, spoke fashion, on greased large baking sheet. Pinch ends at center to seal. Repeat with remaining crescents on separate pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375oF for 15 to 20 minutes or until done, switching position of pans halfway through baking for even browning. Remove from pans; cool on wire racks.
To make icing: In small bowl, combine icing ingredients; stir until smooth. Drizzle on rolls.
Serving size: 1 roll
calories 431; total fat 16g; saturated fat 5g;
cholesterol 2mg; sodium 298mg; total carbohydrate 66g; dietary fiber 3g; protein 11g