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Chocolate Crescent Wraps

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“So, so easy and addictive!! Recipe is from Pepperidge Farm.”
READY IN:
50mins
SERVES:
16
UNITS:
US

Ingredients Nutrition

  • 1 egg
  • 1 tablespoon water
  • 12 of a 17 . 3 ounce package pepperidge farm puff pastry sheet, thawed (1 sheet)
  • 23 cup semisweet mini chocolate chips

Directions

  1. Heat the oven to 350°F Beat the egg and water in a small bowl with a fork or whisk.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry into a 16-inch square. Cut the pastry square into 8 (8 x 4-inch) rectangles. Cut the rectangles diagonally into 16 triangles. Arrange about 2 teaspoons chocolate chips down the center of each triangle. Starting at the wide end, roll each triangle up, bending the edges in to form a crescent. Place the pastries seam-side down on a baking sheet and brush with the egg mixture.
  3. Bake the pastries for 20 minutes or until they're golden brown.

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