National Croissant Day is January 30). I know Croissants are layered with butter as they're turned over and over before being twisted into a crescent shape. For a history of Croissants aka in some circles as Crescent Rolls, go HERE. For the purposes of this holiday: National Crescent Roll Day, I'm proposing using refrigerated crescent rolls. I know horrors! But in a pinch, these Chocolate Crescent Rolls are great. I'm all about easy.
Chocolate Crescent Rolls
1 can refrigerated crescent rolls (different sizes, so adjust accordingly)
Sweet Butter, room temperature (the amount depends on how much you want to use)
1/2 cup dark chocolate, chopped
Beaten eggs (1-2)
Unroll crescent rolls on ungreased cookie sheet to form 8 triangles.
Butter each triangle.
Lightly sprinkle cinnamon and 1 tablespoon chopped dark chocolate on each triangle.
Press into dough (gently)
Starting at short side of triangle, roll dough to opposite point.
Brush lightly with beaten egg.
Put on baking sheet, and bake at 375 degrees -- 10 to 12 minutes or until golden brown.
Want a variation? Try putting some Nutella (about 1 tbsp) instead of the cinnamon and chocolate.