WEBPreheat oven to 375°F. Line a baking sheet with parchment paper. Gently open the can and unroll the crescents. Gently separate the crescent rolls. Combine sugar and cinnamon in a small bowl. Sprinkle about a half a teaspoon of the cinnamon-sugar mixture on top of …
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WEBInstructions. Heat oven to 350°F (177°C). Line a baking sheet with a silicone baking mat or parchment paper. Set aside. Separate crescent roll dough into 8 triangles. Sprinkle about 1 Tablespoon of chocolate chips/chunks on top of each triangle as shown above.
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WEBInstructions. 1. Preheat your oven to 375°F (190°C). 2. Unroll the Pillsbury Crescent Rolls onto a baking sheet lined with parchment paper. 3. Place a piece of chocolate at the wide end of each crescent triangle. 4. Roll up each crescent, tucking in the ends to secure the chocolate inside.
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WEBCut the pastry square in half, then cut each half into four rectangles (making eight 8-inch by 4-inch rectangles). Cut each rectangle diagonally into two triangles (making 16 triangles). 5 Place 2 teaspoons of the chocolate chips down the center of each triangle. 6 Starting at the wider end, roll each triangle up.
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WEBSeparate crescent roll dough into 8 triangles. Add about 1 tablespoon of chocolate chips to the wide end of each triangle, pressing them gently into the dough. Sprinkle with a 1/2 teaspoon of cinnamon and sugar mixture on each and begin rolling up from the bottom towards the top. Place on prepared pan.
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WEBInstructions. Preheat oven to 425°F and line a baking sheet with foil or parchment. Place an oven rack on the lowest level. Cut each croissant in-half horizontally, but not all the way through. 8 large croissants. Place each croissant on the baking sheet and liberally sprinkle the inside of each with chocolate chips.
WEBOnce all filled with chocolate and rolled bake according to instructions on tube. 7. In a microwave safe dish melt the remaining half bar of chocolate in 25-30 second increments, making sure to stir after each 25-30 seconds. Do this until your chocolate is melted and smooth. 8. Using a spoon start to drizzle the chocolate over the baked croissants.
WEBChop 4 chocolates into small pieces; place in small microwave-safe bowl. Set aside. 2. Unroll dough to form 8 triangles. Place 1 chocolate at center of wide end of each triangle. Starting at wide end, roll to opposite point; pinch edges to seal. Place rolls, pointed side down, on ungreased cookie sheet. Curve into crescent shape.
WEBInstructions. Preheat oven to 375°F and bake croissants according to package instructions (about 10 min for small croissants). In a bowl combine chocolate protein powder, cocoa powder and water. Use piping bag to piece hole in bottom of baked croissant and squeeze in some filling. Make about 3 holes each, 1” apart.
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WEBTo begin, remove the crescent dough from the can and lay it out flat. Next, place some chocolate chips on top of one of the triangle pieces of dough and then roll it up to form a mini croissant shape. Then repeat the process with all the remaining crescent dough. Now, place the mini chocolate croissants in a single layer in the air fryer basket
WEBPreheat the oven to 425°F and line a sheet pan with parchment paper. Gently unfold the pastry dough onto a lightly floured surface. Flour the dough to keep it from becoming sticky, if necessary. Roll out the puff pastry so that it is extended by about 1 inch on all sides.
WEBSpray 15x10x1-inch pan with cooking spray. 2. On bottom half of each croissant, spread 2 tablespoons cream cheese and 2 teaspoons preserves; sprinkle each with 1 tablespoon chocolate chips. Replace top halves of croissants. Place in pan. 3. Bake uncovered 7 to 9 minutes or until heated through. Sprinkle with powdered sugar.
WEBInstructions. Preheat oven to 350. Line baking sheet with parchment or nonstick foil. Lay out each croissant triangle and sprinkle on the chocolates. Roll up each croissant starting at the wide end. Brush top with egg. Bake approx 15 mins. until golden. Drizzle with the melted chocolate across the tops.
WEBPreheat oven to 350 degrees F. Line a large baking sheet with parchment paper. In a small mixing bowl combine the mascarpone cheese, granulated sugar, and the vanilla extract. Mix until well combined, smooth, and creamy. Set aside.
WEBPlace one half in the refrigerator. Flour the surface and roll out the dough into a long narrow strip, about 8x40 inches (20x101 cm). With a knife, trim the edges of the dough. Cut the dough into 4 rectangles. Place the chocolate on the edge of the dough and roll tightly enclosing it in the dough. Place the croissants on a baking sheet, seam
WEBDust a rolling pin with flour and lightly roll dough out into a rectangle approximately 14 inches wide by 12 inches tall. Step 2 – Fill shape and fill the dough. Cut the dough into 6 triangles. Next, cut the chocolate bar into about half ounce pieces. Place a piece of chocolate into the wide end of each triangle.
WEBSteps. Heat oven to 350°F. Line large cookie sheet with cooking parchment paper. Unroll dough; separate into 8 triangles. Pat each triangle out slightly. Place 1 tablespoon baking chips on shortest side of each triangle; top with 3 raspberries. Roll up at shortest side of triangle, rolling to opposite point.