Chocolate Almond Croissants
  • 1 can (8 oz) refrigerated reduced-fat crescent rolls
  • 1 box (7 oz) almond paste (not marzipan)
  • 2 bars (1.55 oz each) milk chocolate, 1 bar cut in 8 equal pieces
  • 1 tsp sugar
  1. Heat oven to 375°F.
  2. Have a baking sheet ready.
  3. Unroll dough; separate wedges.
  4. Measure 1 Tbsp almond paste and divide in half. Press each half into a 1 1/2 x 1-in. rectangle. Repeat 3 times.
  5. Place a rectangle on bottom of each wedge. (Wrap rest of almond paste well; freeze for another use.)
  6. Top almond paste with the chocolate pieces.
  7. Roll up dough as shown on package.
  8. Place on baking sheet; sprinkle each with 1/8 tsp sugar.
  9. Bake as package directs.
  10. Remove to a wire rack to cool slightly.
  11. Break up other chocolate bar; put into a 1-qt ziptop bag.
  12. Microwave at 10-second intervals until melted. Snip a tip off a corner of bag and pipe chocolate on croissants.
  13. Serve warm, or at room temperature.
  14. Per serving: 198 cal, 4 g pro, 23 g car, 0 g fiber, 10 g fat (3 g sat fat), 3 mg chol, 238 mg sod
  15. Different Takes
  16. Replace milk chocolate with bittersweet or semisweet.
  17. Use a teaspoon of raspberry jam instead of chocolate in each croissant.
  18. To decorate, sift confectioners’ sugar on croissants instead of piping on chocolate.
From Woman's Day