1 can (8 oz.) refrigerated crescent rolls
2 tbsp. softened butter
4 oz. sweet baking chocolate or chocolate candy bar
1/4 c. sugar
1 tsp. cinnamon
1/2 c. powdered sugar
2 to 3 tsp. milk

Preheat oven to 375 degrees.

Separate dough into 8 triangles. Spread evenly with butter. Break chocolate in 8 equal pieces. Place chocolate on shortest side of each triangle. In a small bowl combine sugar and cinnamon. Sprinkle 1 1/2 teaspoon of sugar mixture over each triangle. Roll up dough, starting at shortest point. Place on an ungreased cookie sheet, point side down. Curve into a crescent shape. Bake for 11 to 13 minutes or until golden brown.

Combine powdered sugar and milk. Drizzle over crescents.