Chocolate Almond Croissants
- 1 can (8 oz) refrigerated reduced-fat crescent rolls
- 1 box (7 oz) almond paste (not marzipan)
- 2 bars (1.55 oz each) milk chocolate, 1 bar cut into 8 equal pieces
- 1 tsp sugar
Preheat oven to 375.
Unroll dough and separate into wedges.
Measure 1 tbsp almond paste and divide in half.
Press each half into a 1 1/2 x 1" rectangle.
Repeat 3 times.
Place a rectangle on bottom of each wedge.
(Wrap rest of almond paste well and freeze for future use.)
Top almond paste with the chocolate pieces.
Roll up dough as shown on package.
Place on baking sheet and sprinkle each with 1/8 tsp sugar.
Bake as package directs.
Remove to wire rack to cool slightly.
Break up other chocolate baer and put into a 1 qt ziplock bag.
Microwave at 10 second intervals until melted.
Snip a tip off the corner of the bag and pipe onto croissants.
Serve warm or at room temperature.