Name: Chocolate Crescents
Prep time: 5 min
Cook time: PT-484957H6S
Total time: 20 min
Cuisine: American
Ingredients: 1 can refrigerated crescent roll dough; ½ cup chocolate chips or chopped chocolate (semi-sweet, milk, or dark); 1 tbsp milk (optional, for brushing tops); Powdered sugar (optional, for dusting)

Chocolate crescents are buttery, flaky, and filled with rich, melted chocolate. They come together in minutes and make the perfect little treat for breakfast, brunch, or a sweet snack. Whether I want something quick for guests or just a cozy indulgence with coffee, these are always a win.

Why I Love This Recipe

I love how simple and satisfying these are. I can make them with just a few ingredients, and they always turn out soft and golden with that perfect chocolate center. They feel like a pastry shop treat, but I don’t have to spend hours in the kitchen. Plus, they’re fun to customize depending on what I’m craving.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can refrigerated crescent roll dough
½ cup chocolate chips or chopped chocolate
1 tablespoon milk (optional, for brushing)
Powdered sugar, for dusting (optional)

Directions

Preheat the oven
I preheat the oven to 350°F and line a baking sheet with parchment paper.
Prepare the dough
I unroll the crescent dough and separate it into 8 triangles.
Add the chocolate
I place about 1 tablespoon of chocolate chips near the wide end of each triangle.
Roll and shape
Starting at the wide end, I roll each triangle up into a crescent shape and place them on the baking sheet. If I want them to brown nicely, I brush the tops lightly with milk.
Bake
I bake for 12–14 minutes, or until golden brown.
Cool and serve
I let them cool slightly before dusting with powdered sugar. I serve them warm, so the chocolate is perfectly gooey inside.

Servings and Timing

This recipe makes 8 crescents.
Prep time: 5 minutes
Cook time: 12–14 minutes
Total time: 20 minutes

Variations

Nutty filling: I sometimes add chopped hazelnuts or almonds along with the chocolate.
Nutella version: I swap the chocolate chips for a spoonful of Nutella before rolling.
Fruity twist: I’ve tucked in a raspberry or strawberry slice with the chocolate for a sweet-tart combo.
White chocolate: For something different, I use white chocolate or even a flavored chocolate bar.

Storage and Reheating

I store leftover crescents in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the oven at 300°F for 5 minutes to bring back that fresh-baked texture. Microwaving works too, but I keep it short so they don’t get soggy.

FAQs

Can I use puff pastry instead?

Yes, I sometimes use puff pastry and cut it into triangles. It’s even flakier and more buttery, though the baking time may vary by a few minutes.

How do I keep the chocolate from leaking?

I try not to overfill and make sure the dough is sealed well. Placing the crescents seam-side down also helps keep the chocolate inside.

Can I make them ahead of time?

Yes, I assemble them and store them covered in the fridge for a few hours before baking. I bake them right before serving for the best texture.

What’s the best chocolate to use?

I like semi-sweet chips, but milk chocolate, dark chocolate, or chopped bars all work. I just pick whatever I’m in the mood for.

Are these good cold?

They’re best warm, but still tasty once cooled. If I want that gooey center again, I warm them briefly in the oven or microwave.

Conclusion

Chocolate crescents are an easy treat that never fails to impress. They’re crisp on the outside, soft on the inside, and filled with melty chocolate. I love that I can whip them up in minutes and tweak them depending on what I have on hand. Whether I’m serving them for breakfast or dessert, they always disappear fast.