Shortcut Chocolate Croissants
These Shortcut Chocolate Croissants are an easy, bakery-style treat made with refrigerated crescent dough and melty chocolate. No laminating or complicated steps—just flaky, golden croissants ready in minutes. Perfect for breakfast, brunch, or dessert.
Ingredients
- 1 can refrigerated crescent roll dough
- 8 small pieces chocolate chocolate bars, sticks, or a few chocolate chips per croissant
- 1 egg beaten with 1 tbsp water (optional, for egg wash)
- 1 tbsp melted butter optional, for brushing
- Powdered sugar optional, for dusting
Instructions
- Preheat oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
- Prep dough: Unroll crescent dough and separate into triangles.
- Fill: Place chocolate near the wide end of each triangle.
- Roll: Roll dough from the wide end toward the tip, enclosing the chocolate. Curve ends slightly to form a croissant shape.
- Egg wash (optional): Place seam-side down on baking sheet. Brush lightly with egg wash if using.
- Bake: Bake 11–14 minutes, until puffed and golden brown.
- Finish: Cool 5 minutes. Brush with melted butter and dust with powdered sugar if desired.
Notes
- Don’t overfill with chocolate to prevent leaks.
- Bake until deeply golden for the flakiest texture.
- Best enjoyed warm, right after baking.