Ingredients
8 Rhodes Texas Rolls or 16 Rhodes Dinner Rolls, 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
Preparation
Spray counter lightly with non-stick cooking spray. Press each Texas roll or 2 dinner rolls combined 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.
