Sunday, April 10, 2011

Chocolate Crescent Rolls: National Crescent Roll Day

Today is National Crescent Roll Day. There's a bit of a difference...or a lot of difference, depending on who's making what.. between Crescent Rolls and Croissants. (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)
Ground cinnamon
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.


Pattie @ Olla-Podrida said...

This doesn't sound half bad. I've been known to eat a crescent roll or two. Have you tried Trader Joe's Chocolate Croissants (yes, croissants, not crescents)? They are amazing!

Janet Rudolph said...

Pattie, yes, I love them, and I'm pretty sure the same company makes the Williams Sonoma croissants at twice the price.

~~louise~~ said...

I confess, I've done this and LOVED it!!!

Happy belated Crescent Roll Day, Janet...

P.S. It's after 12...Happy Grilled Cheese Sandwich Day!!! I just know you will find a way to cocoa-ize it:)