Chocolate Crescent Wraps

By Iggiewoman

Ingredients

• 1 egg
• 1 tbsp. water
• 1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
• 2/3 cup semi-sweet mini chocolate chips

Preparation

Step 1

Directions

Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 16-inch square. Cut the pastry square into 8 (8 x 4-inch) rectangles. Cut the rectangles diagonally into 16 triangles. Arrange about 2 teaspoons chocolate chips down the center of each triangle. Starting at the wide end, roll each triangle up, bending the edges in to form a crescent. Place the pastries seam-side down on a baking sheet and brush with the egg mixture.

Bake the pastries for 20 minutes or until they're golden brown.