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Another kitchen chemistry success!
Jan. 30th, 2012 12:42 amPillsbury crescent rolls + chocolate chips = pain au chocolat (chocolate croissants). SO. NUMMY.
Number and type of chips is up to you, I think. Mini-morsels and regular-sized chips both work fine; just make sure you use few enough to be able to wrap the dough around them and not have them spill out the sides. Mini-morsels give kind of a jelly-roll effect; I probably used too many full-sized chips because the second batch turned out more like chocolate turnovers, but they were still nummy. And of course, semisweet vs. dark vs. milk vs. white would all give different flavors (I prefer dark, honestly, but that's me). Goes well with milk or with vanilla tea. And they even do up well in the toaster oven! The outermost chips stay chip-shaped if they're exposed, but the ones in the middle melt nicely in the regular baking time for the crescent rolls.
om nom nom
Number and type of chips is up to you, I think. Mini-morsels and regular-sized chips both work fine; just make sure you use few enough to be able to wrap the dough around them and not have them spill out the sides. Mini-morsels give kind of a jelly-roll effect; I probably used too many full-sized chips because the second batch turned out more like chocolate turnovers, but they were still nummy. And of course, semisweet vs. dark vs. milk vs. white would all give different flavors (I prefer dark, honestly, but that's me). Goes well with milk or with vanilla tea. And they even do up well in the toaster oven! The outermost chips stay chip-shaped if they're exposed, but the ones in the middle melt nicely in the regular baking time for the crescent rolls.
om nom nom
