Chocolate Croissants

1 sheet of frozen puff pastry dough
1/4 cup chocolate pieces
1 egg, beaten
salt for sprinkling

Thaw the puff pastry in the fridge for a few hours or overnight.

Preheat the oven to 425 degrees and line a sheet pan with parchment paper. Gently unfold the pastry dough onto a lightly floured surface. Flour the dough to keep it from becoming sticky, if necessary. Roll out the puff pastry so that it is extended by about 1 inch on all sides.

With the dough lying horizontal in front of you, make 2 vertical cuts resulting in 3 strips of puff pastry. Then slice the strips through the middle horizontally. You’ll now have 6 pieces of dough. Cut each piece into two triangles. Working with one triangle at a time, place a few pieces of chocolate on the fat end. Roll the dough towards the skinny end, pinching the dough at the beginning of the roll to ensure the chocolate doesn’t ooze out during baking.

Place the croissants on the sheet pan and slightly curve the ends toward the center. Brush with the egg wash and sprinkle with salt, if desired. Place in the 425 degree oven and immediately turn down to 400 degrees. Bake for 12-15 minutes until golden brown.