How To Make 20-Minute Chocolate Crescents
For a quick and easy breakfast, try these 20-minute chocolate crescents. It’s light but with a buttery flavor and drizzled with rich chocolate syrup.
Serves:
Ingredients
- 8ozcrescent dinner rolls,(1 can), Pillsbury™ refrigerated
- 1cupsemi-sweet chocolate chips,or chopped pure chocolate
- 1large egg,beaten
- ¼tspshortening,optional
Instructions
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Heat oven to 350 degrees F.
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Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
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Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle.
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Press chips down lightly to get them to stick. Reserve remaining chocolate chips.
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Roll up, starting from the wide end and rolling to the opposite point. Place onto the baking sheet and curve into a croissant shape.
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Brush the croissants lightly with beaten egg – this helps gives them that golden sheen.
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Bake 12 to 17 minutes or until deep golden brown. Remove from cookie sheet and allow to cool for 5 minutes.
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Melt the remaining chocolate in the microwave in 10-second increments, stirring after each increment.
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Drizzle over croissants and serve warm. Try adding fresh whipped cream or even salted caramel on top.
Recipe Notes
Add shortening to thin out if desired.
Nutrition
- Calories: 201.80kcal
- Fat: 9.05g
- Saturated Fat: 4.46g
- Trans Fat: 0.02g
- Monounsaturated Fat: 2.97g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 28.62g
- Fiber: 1.84g
- Sugar: 13.38g
- Protein: 4.77g
- Cholesterol: 24.38mg
- Sodium: 143.65mg
- Calcium: 60.88mg
- Potassium: 126.96mg
- Iron: 1.84mg
- Vitamin A: 10.28µg
- Vitamin C: 0.06mg
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