Ingredients
3
tablespoons sugar
1
tablespoon unsweetened baking cocoa
1
crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on package
1
tablespoon butter, melted
3
tablespoons semisweet chocolate chips or white vanilla baking chips
Preparation
Heat oven to 350°F. Line large cookie sheet with cooking parchment paper.
In small bowl, mix sugar and baking cocoa until blended.
Unroll pie crust on lightly floured work surface. Fold sides of crust toward center. Using rolling pin, roll into 15x8-inch rectangle. Brush melted butter over pie crust; sprinkle cocoa mixture evenly over pie crust.
Starting at short end of crust, roll into a log; cut into 1/2-inch slices. Place slices on cookie sheet.
Bake 12 to 14 minutes or until outside ring of pie crust is baked and bottom edges are light golden brown. Let stand 5 minutes. Remove to cooling rack; cool 15 minutes.
In small microwavable bowl, place chocolate chips. Microwave uncovered on High 30 seconds; stir. Microwave 15 seconds longer, if necessary, until melted. Spoon into small resealable food-storage plastic bag; seal bag. Cut very small hole in one corner of bag. Drizzle chocolate over cookies. Allow chocolate to set before storing. Store in tightly covered container.
