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 teaspoon Sugar
Heat oven to 375 degerees.
Unroll dough; separate wedges.
Measure 1 Tablespoon almond paste and divide in half. Press each half into a 1 1/2×1-inch rectangle. Repeat 3 times.
Place a rectangle on bottom of each wedge. (Wrap rest of almond paste well; freeze for another use.)
Top almond paste with the chocolate pieces.
Roll up dough as shown on package. Place on a baking sheet; sprinkle each with 1/8 teaspoon sugar.
Bake as package directs.
Remove to a wire rack to cool sightly.
Break up other chocolate bar; put into a 1-quart ziptop bag. Microwave at 10-second intervals until melted. Snip a tip off a corner of bag and pipe chocolate onto croissants.
Variations:
Replace milk chocolate with bittersweet or semi-sweet.
Use a teaspoon of raspberry jam instead of chocolate in each croissant.
To decorate, sift confectioners' sugar on croissants instead of piping on chocolate.
Serve warm, or at room temperature.
Nutrition information per serving:
198 calories, 4g protein, 23g carbohydrates, 9g fiber, 10g fat (3 g saturated fat), 3mg cholesterol, 238 mg sodium.
Yield: 8 servings
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