You can serve these drizzled with chocolate, powdered sugar or both. I made a little side of melted chocolate for the photos and it was actually delicious to dip them in even more chocolate. But perhaps you don't love chocolate as much as me (or my husband, since he is licking the chocolate bowl clean as we speak).
Make these little guys for breakfast or dessert. You won't regret it! Serve warm for gooey chocolate in the middle or room temperature for hardened chocolate in the middle. I recommend warm (aka straight out of the oven) for the best possible experience.
Mini Chocolate Croissants
The Apron Gal
Makes 16 mini croissants
1 can refrigerated crescent dough
approximately 1/2 cup semi sweet chocolate chips
approximately 1/4 cup powdered sugar
Preheat oven to 350 degrees. Unroll crescent roll triangles and using a pizza cutter, cut the triangles in half to create "mini triangle crescents." Place (or rather squeeze) 5-7 individual chocolate chips (or double that many if using mini chocolate chips). It may be hard, but roll them up into the crescent shape. (The chocolate will be worth it!)
Place on parchment lined baking sheet and bake for 11-13 minutes or until lightly golden brown.
Drizzle with additional chocolate and sprinkle with powdered sugar if desired.