Ingredients:
• 1 tube refrigerated crescent rolls
• Mini chocolate chips
• 3 tablespoons melted butter
• 1 egg white
• Powdered sugar
• Sliced almonds
Preparation:
Preheat oven to 375 degrees. Unroll and separate crescent roll dough into triangles. Brush with melted butter. Sprinkle 1 to 2 teaspoons mini chocolate chips onto each triangle. Roll each triangle into crescent shape and place on ungreased cookie sheet. In small bowl, add 2 teaspoons water to egg white and mix well with fork or whisk. Brush the top of each croissant with egg wash. Top with sliced almonds, if desired. Bake for approximately 15 minutes. Let cool briefly and then remove from cookie sheet. Use a sieve to add a dusting of powdered sugar on top of each.
This recipe was published in 'Countertop Inspirations, Everyday chocolate 120 Tasty Recipes - p109'.
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