Cookies 'n Crescent Sweet Rolls

I can't believe I haven't shared this recipe yet! My husband loves these... though they are pretty sweet and you may not like them for breakfast.

Cookies 'n Crescent Sweet Rolls

INGREDIENTS:
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Rolls
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

6 inches Pillsbury® refrigerated chocolate chip cookies (from 16.5-oz roll)

1/4 cup chopped pecans (optional)

Glaze
2/3 cup powdered sugar
1/4 teaspoon vanilla
3 to 4 teaspoons milk

DIRECTIONS:
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1. Heat oven to 350°F. Lightly spray 9-inch round cake pan or glass pie plate with cooking spray.
2. If using crescent rolls: Unroll dough; separate into 2 long rectangles. Overlap long sides 1/2 inch to form 1 large rectangle. Press seam and perforations to seal. If using dough sheet: Unroll dough.

3. Spoon small amounts of cookie dough evenly over crescent dough; press or pat to evenly cover. Sprinkle with pecans. (I omitted the pecans.) Starting at long side, roll up; pinch seam to seal. Cut into 12 pieces. Arrange cut side up in pan.

4. Bake 28 to 35 minutes or until crescent dough is golden brown. Cool 15 minutes.

5. Meanwhile, in small bowl, mix glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls. Serve warm.

High Altitude (3500-6500 ft): Bake 35 to 40 minutes.

NUTRITION INFORMATION:
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1 Roll: Calories 220 (Calories from Fat 90); Total Fat 10g (Saturated Fat 2 1/2g, Trans Fat 2g); Cholesterol 0mg; Sodium 220mg; Total Carbohydrate 29g (Dietary Fiber 0g, Sugars 17g); Protein 2g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 0%; Iron 4% Exchanges: 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 Fat Carbohydrate Choices: 2