Yesterday, I was craving chocolate, so I made some chocolate croissants. Way easier than making cookies or brownies when you have a can of crescent rolls in the house, leftover from Thanksgiving dinner (I gave myself permission to not make butter rolls from scratch this year and I’m glad I did!). We usually make chocolate crescents just like the Pillsbury can directs you to make their rolls, only we add some chips to the triangles before rolling them up. This time, I wanted them to look more like the filled croissants at bakeries. So fast, easy and delicious! Here’s what you do:
Instead of separating the canned dough into 8 triangles, separate into 4 rectangles, pressing the seams together and pressing the dough out to the sides, somewhat, to spread it out more. Dump on however many chocolate chips you want. We have also made these with ham & swiss, turkey & cheddar, chicken salad, philly cheesesteak, jams and preserves…the possibilities are endless!
Fold dough over chips and press on left and right side seams to ensure they stay closed.
If you want a glossy, golden look like at the bakery, brush with a little egg wash (beaten egg).
Otherwise, just skip that step.
Bake at time and temperature called for on the can. So golden and shiny! To avoid the exposed seam like this, you can always flip your croissants over before egg washing and baking. I was too lazy.
Put some chocolate chips in a microwave-safe bowl and microwave at 30 second intervals, stirring between each one, until the chips are melted.
Drizzle melted chocolate on top.