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Chocolate Crescents Recipe

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This recipe for Chocolate Crescents, by , is from The Elling Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Felicia Mundis


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

1. Heat oven to 350°F (177°C). Line a baking sheet with a silicone baking mat or
parchment paper. Set aside.
2. Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of
chocolate chips/chunks on top of each triangle as shown 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.
3. 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.
4. 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.




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