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20 Minute Chocolate Crescents (Crossaints)

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"I made this recipe to make Crescents at home without going out"

Serves 8 servings | Prep Time 10 minutes | Cook Time 20 minutes

Why I Love This Recipe

I am still a intermediate baker,

so basically I bake anytime I can and yet I am becoming

quite the great baker who is hoping to teach baking any day.

I made these 5 times and each time they tasted better than the last.

Ingredients You'll Need

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1 cup semi-sweet chocolate chips or chopped pure chocolate
1 large egg, beaten
1/4 teaspoon shortening, optional


Heat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.

Separate crescent roll dough into 8 triangles.

Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as directed to make above.

Use your best judgement - if you think your triangle can hold more, add more.

If you think it should hold less, use less chocolate chips.

Press chips down lightly to get them to stick.

Reserve remaining chocolate chips.

Roll up, starting from wide end and rolling to opposite point

Place onto baking sheet and curve into croissant shape.

Brush the croissants lightly with beaten egg - this helps gives them that golden sheen.

Bake 12 to 17 minutes or until deep golden brown.

Remove from cookie sheet and allow to cool for 5 minutes.

Melt the remaining chocolate in the microwave in 10 second increment, stirring after each increment.

Add shortening to thin out if desired.

Drizzle over croissants and serve warm.

Try adding fresh whipped cream or even salted caramel on top.

Leftovers keep well covered tightly at room temperature for 3 days.

Cooking Notes: I find that chopped pure chocolate melts much easier in the crescent dough than chocolate chips.

I simply use a dark chocolate bar I had lying around.

Any pure chocolate will do.

Pairs Well With

Any Breakfast food

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