Chocolate Croissants

An easy yet delightful dessert or chocolate fix.  Perfect with a cup of hot coffee or glass of cold milk.  When you look at these croissants they look so flaky and delicious, but when you bite into them its almost like biting into heaven.




1 (10.1 oz) packet ready rolled Pillsbury Big and Buttery Crescent Rolls
1 (1.55 oz) Hershey chocolate bar
1 egg beaten
sugar

Preheat the oven to 400 degrees.  Unroll a triangle of dough and put the triangle with the wider part facing you and the point away from you.

Break off 2 rectangle pieces of chocolate 3/4-inch up from the wide end nearest you.

Then carefully roll from that chocolate loaded end towards the point of the triangle.

You should now have something resembling a straight croissant, seal it slightly with your fingertips and curl it around into a crescent.

Place the chocolate croissants on a lined baking sheet or spray the sheet with a little Pam; paint croissants with the beaten egg. Bake for 15 minutes until golden and puffy and croissant-like.  Sprinkle lightly with sugar.  Bon Appetit!