Chocolate, coconut and brown sugar are hiding inside this nut covered recipe.
|Skill: Beginning||Prep Time: 25||Bake Time: 20||Servings: 8|
8 Rhodes Texas™ Rolls, 16 Rhodes™ Dinner Rolls or 1 Loaf Rhodes™ Sweet Dough thawed but still cold
3 tablespoons butter, softened
1/2 cup brown sugar
1/2 cup semi-sweet chocolate chips
1/2 cup shredded coconut
1 egg, beaten
1/4 cup chopped pecans
Spray counter lightly with non-stick cooking spray. If using sweet dough cut it into 8 equal pieces.
Press each Texas roll, 2 dinner rolls combined or 1 piece of sweet dough into a 5-inch circle.
In a small bowl, combine butter, brown sugar, chocolate chips, and coconut. Place 2-3 tablespoons mixture in the middle of each roll.
Moisten edges with water. Fold in half and press edges to seal. Place on sprayed baking sheet.
Using scissors, cut sealed edge 4-5 times to make claws. Brush with egg and sprinkle with pecans. Cover with sprayed plastic wrap.
Let rise 30 minutes.
Remove wrap and bake at 350°F 20 minutes or until golden brown.