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One Big Happy Table: Chocolate Croissants

Friday, September 2, 2011 - 5:36pm

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.

 

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