Our favorite bakery in town has chocolate croissants that are to die for. But because we lead busy lives and don’t often get to spend a leisurely morning at the bakery, we decided to try to make some chocolate croissants at home. Since I’ve never made croissant dough from scratch (and don’t think I’ll get to that soon!), we decided to take this short-cut approach.
My kids love baking with me and they especially love recipes that they can make (almost) on their own. This was a perfect recipe for them because it basically required these ingredients.
The kids laid out the dough, placed a few chocolate chips, and rolled them into a croissant shape. After lightly brushing with egg, we baked them and then drizzled a little melted chocolate on top. A final dusting of powdered sugar, and voila- delicious, warm, gooey, chocolate croissants.
- 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
- 1 cup semi-sweet chocolate chips
- 1 large egg, beaten
- 2 T powdered sugar
- Heat oven to 350F degrees. Line a baking sheet parchment paper or spray with cooking spray.
- Separate crescent roll dough into 8 triangles on the baking sheet.
- Sprinkle about 1 Tablespoon of chocolate chips on top of each triangle.
- Press chips down lightly to get them to stick.
- Reserve remaining chocolate chips.
- Roll up, starting from wide end and rolling to opposite point.
- Brush the croissants lightly with beaten egg.
- Bake about 12 minutes or until golden brown.
- Remove from cookie sheet and allow to cool for 5 minutes.
- Melt the remaining chocolate in the microwave in 10 second increments, stirring after each increment.
- Using a squirt bottle or a spoon, drizzle the melted chocolate over croissants.
- Using a sifter, lightly dust powdered sugar over the croissants and serve warm.
