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These Chocolate Crescents are a quick and easy, 3-ingredient alternative to a chocolate croissant. They come together quickly for a delicious sweet treat.
refrigerated crescent rolls
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat baking mat.
Remove the paper from the can of rolls and open it up with a good whack on the side of the counter. Unroll the dough and separate the crescent rolls onto the prepared baking sheet.
Pour out some chocolate chips and demerara sugar into small dishes.
Sprinkle the surface of each dough triangle with chocolate chips, enough to mostly cover the surface.
Roll up the crescent roll, starting at the flat bottom of triangle and rolling toward point. The dough will stick to itself pretty well with just a little pressure.
Roll the rolls in the demerara sugar and place them on the prepared cookie sheet, spacing them out to allow for expansion.
Bake the rolls according to package directions, about 9 minutes. Cool the rolls briefly before serving.
Semi-sweet or milk chocolate chips can be used instead of dark chocolate chips.
Recipe courtesy of Jessica Fisher, Good Cheap Eats