And one last Easter recipe (although this treat would be great anytime of year)! We decided to do brunch yesterday inside of dinner so we had “Colleen’s Overnight French Toast”, ham, bacon, hash browns, scrambled eggs and “Italian Easter Bread” and it was all so, so good! When we were done, I wanted just a little smidge of chocolate (but then when don’t I want just a smidge of chocolate?) so I whipped up these little guys which still went along with our brunch theme. They were really easy to make, came together quickly and tasted great, almost like a chocolate croissant, although I did kind of give up on trying to make them look like eggs. It’s a Pillsbury recipe.
1 (8 oz) can Pillsbury refrigerated crescent dinner rolls
1/4 cup mini semisweet chocolate chips
1/4 cup vanilla creamy ready to spread frosting (I whipped up my own frosting with some powdered sugar, milk and vanilla, I made it thick so it would sit nicely on the treats)
colored sugar or candy sprinkles
1 Heat oven to 375. Line cookie sheet with cooking parchment paper or a silicone nonstick baking mat. (If you use stones like I do, then you can skip the paper or liner.)
2 Unroll can of rolls, separate into 8 triangles. (I used my rolling pin to flatten them out a bit so they would be a little bigger and easier to work with.) Place about 1/2 tablespoon of chocolate chips on base of each triangle (widest part not pointy part).
3 Fold sides of base up and over chips. Bring long point of each triangle down and over chips, press to seal dough edges.
4 Roll each bundle in palms of hands to seal and form egg. Place on cookie sheet.
5 Bake about 8 – 10 minutes or until golden brown. Remove to cooling rack and cool about 20 minutes.
6 To frost, in small microwavable bowl, microwave 1/4 cup frosting on high 15 – 20 seconds or until melted and smooth. Dip tops of each baked roll in frosting. Sprinkle with sugar or sprinkles.