Ingredients
- 1 can refrigerated crescent roll dough (8 count)
- 1/2 cup semi-sweet or milk chocolate chips (or chunks)
- 1 egg, beaten (optional for egg wash)
- Powdered sugar (optional, for dusting)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll crescent dough and separate into 8 triangles along the perforated lines.
- Place about 1 tablespoon of chocolate chips at the wide end of each triangle.
- Roll up each triangle from the wide end to the point, encasing the chocolate.
- Curve into a crescent shape and place on the baking sheet.
- Brush with beaten egg for a glossy finish, if desired.
- Bake for 10–12 minutes until golden brown.
- Cool for a few minutes, then dust with powdered sugar if using.
Notes
- Add peanut butter or banana slices with the chocolate for variation.
- Try Nutella, white chocolate, or caramel instead of chips.
- Drizzle with melted chocolate or glaze for a fancier look.
- Store in an airtight container for up to 2 days.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 crescent
- Calories: 170
- Sugar: 10g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
