Bake in 350°F oven 7 to 9 minutes or until dough has spread and is lightly browned. Let rounds stand 1 to 2 minutes before shaping; if rolled too soon, cornets will fall apart. Remove each round from baking sheet. Roll warm rounds into cornet shape; place small ball of foil, large enough to fit snugly, into cornet to keep cornet shape. If rounds get too brittle to roll, place in oven 1 to 2 minutes to soften. Repeat with remaining dough to make total of 10 cornets. Cool cornets completely. Drizzle each with melted semisweet chocolate.