- 1 refrigerated roll crescent dough
- 6 ounces [170 g] semi-sweet chocolate chips
- Egg wash [beaten egg yolk with a little water ], as needed
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- Roll out cold crescent dough into a 10 x 20-inch [25 x 50 cm] rectangle.
- Using a sharp knife, half dough lengthwise.
- Brush dough with egg wash.
- Evenly spread chocolate chips over each piece of dough.
- Delicately fold 1/3rd of dough towards the center before folding other end on top.
- Repeat with remaining piece of dough.
- Arrange each pieces side-by-side yet not touching; using a sharp knife, slice each piece into 6 equal pieces.
- Transfer filled crescents onto a baking sheet, already lined with baking paper.
- Brush top and sides liberally with egg wash.
- Set aside into a warm environment away from drafts until doubled in bulk.
- Preheat oven to 400°F [200°C].
- Bake crescents into preheated oven for approximately 12 to 15 minutes, until golden brown before serving, hot.
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