Total Time: 25 minutes
- Prep: 10 minutes
- Cook: 14-16 minutes
- 1 can Pillsbury crescent rolls
- 2 candy canes
- 2/3 cup white chocolate chips
- 1/4 cup powdered sugar
- 1-2 teaspoons milk, divided
Preheat oven to 350 F. Line an insulated baking sheet with parchment paper.
Place 1 candy cane inside a zipper plastic sandwich bag and pound with the flat side of a meat mallet to create peppermint pieces. Place into a small bowl and set aside.
Place the other candy cane inside a zipper plastic sandwich bag and pound with and meat mallet until candy is completely crushed and turns to "dust". Pour into a separate bowl and set aside.
Place a crescent dough triangle onto the baking sheet. Place one tablespoon of white chocolate chips at the wide end. Sprinkle the chocolate chips and all down the dough with 1/2 teaspoon of the candy cane dust. Roll up crescent roll style. Repeat for all crescents and bake for 14-16 minutes or until golden brown.
While the crescents are baking, mix the glaze by sifting the powdered sugar and adding ONE teaspoon 6.of the milk. Continue adding drops of milk until a thick drizzling consistency is achieved.
Remove from oven and carefully transfer hot crescents to a cooling rack.
Use a spoon to lightly spread glaze on 2-3 crescents. Immediately sprinkle with candy cane pieces. Repeat in batches of 2-3 at a time so that glaze doesn't begin to harden before you can add the candy.