Chocolate Crescent Pastry - Our version of a French classic! Super Easy! Bonjour!

Chocolate Crescent Pastry 8 ounce tube Crescent Dough Sheet 7.56 ounce Giant Hershey’s milk chocolate candy bar 1 egg 1 Tablespoon water powdered sugar, optional for dusting melted chocolate for drizzling, optional Preheat oven to 400°. Unroll Crescent Dough Sheet and form into a rectangle if any edges aren’t straight. Cut the dough sheet in half horizontally and vertically making four smaller rectangles. Cut four or five short slits across the center of each rectangle.  Break the chocolate candy bar into five equal strips. Place one strip of chocolate across the center of each of the four rectangles of dough, laying the chocolate across the slits you cut into the dough. Fold one side of the dough over the chocolate candy bar, and then fold the other side of the dough on top of that.  Place on a parchment paper lined baking sheet with the seam side down and the slits in the dough facing up. Bake in the preheated oven for approximately 15 minutes or just until the crescent dough is lightly golden on top. Dust the top of each pastry with powdered sugar or drizzle with melted chocolate chips, if desired. These may be served warm or at room temperature. CONTACT INFORMATION: Come Sit At My Table P.O. Box 1041 Mt. Sterling, KY 40353 If you would like to order our cookbook, please use the Reformation Publishers link or the Amazon link below. Canadian orders are only available through the Reformation Publishers link. https://www.reformationpublishers.com (then scroll to the bottom of the page for our cookbook) https://www.amazon.com/Come-Sit-At-My... #chocolate #chocolatecrescentpastry #breakfastrecipe #breakfast #pastry #pastryinspiration #tasteofparis #tasteoffrance #lunchbox #crescentdough #crescentdoughsheet #afterschooltreat #dessert