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You can update your privacy settings to enable this content. Cut your chocolate bar you can use chips too if thats all you have on hand into batons and place one baton in the middle of your dough.
PillsburyCresent Rolls Spinach Feta Mozzarella Spinach Feta and Mozz Crescents.
How to make chocolate croissants with pillsbury. How to make Chocolate-Filled Crescents with Pillsbury Crescents Rolls 1. Heat oven to 350F. Separate dough into 8 triangles.
Place tablespoon of chocolate chips on wide end of each triangle. Roll up starting at shortest side of triangle. For 15 to 20 minutes or until golden.
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Open up the thawed croissant dough and cut into triangles along dotted lines. Cut chocolate bar into 12 strips about 1 oz each and place a strip of chocolate at the wide end of each triangle. Separate dough at perforations and place about 2 tablespoons of chocolate chips on each piece of dough near the wide base of the triangle.
Roll each triangle beginning at the base where your chocolate chips are and finishing at the point. Brush each croissant with beaten egg. PillsburyCresent Rolls Spinach Feta Mozzarella Spinach Feta and Mozz Crescents.
Cut your chocolate bar you can use chips too if thats all you have on hand into batons and place one baton in the middle of your dough. Fold the rectangle over the chocolate in thirds and bake. After making the dough we will work on assembling and baking the croissants by using half the dough at a time.
The whole batch of the recipe makes 32 croissants. We are making 16 at a time but you have to assemble and bake the other half of the croissants within the day. Ingredients 1 can 8 oz Pillsbury refrigerated crescent dinner rolls 1 cup semi-sweet chocolate chips or chopped pure chocolate 1 large egg beaten optional.
Preheat oven according to instructions on packaging. Roll crescents right after placing chocolate inside brush with butter. Bake according to packaging instructions until golden brown let cool and serve.
Spread butter over the tops of however many croissants you want to make. Place each butter-coated croissant on the pan so that none touch. Drizzle honey in a zigzag pattern over the tops of every croissant.
Bake for 10 to 15 minutes or until the golden brown color of the croissants turns a darker brown.