One Big Happy Table: Chocolate Croissants
Leigh Vickery's Chocolate Chip Croissants
1 8-count tube refrigerated crescent rolls
1/3 cup semisweet chocolate chips
1 egg beaten with 1 teaspoon water
Heat oven to 375° F. Unroll the dough and separate it into 8 triangles.
Place about 10 chocolate chips on the bottom third of each triangle and roll the dough up around the chocolate.
Transfer the croissants to a baking sheet lined with parchment paper.
Brush lightly with egg wash.
Bake until golden brown, 12 to 14 minutes.
Serve warm or at room temperature.