Source: Campbell's Recipes

Chocolate Crescent Wraps
For casual entertaining, cut puff pastry into triangles, fill with mini chocolate pieces and voilà—chocolate pastries in no time.
Serves: 16 servings
Prep Time: 15 minutes
Cook Time: 20 minutes


1 egg
1 tablespoon water
1/2 of a 17.3 ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
2/3 cup semi-sweet mini chocolate chips

Heat the oven to 350°F. Beat the egg and water in a small bowl with a fork or whisk.
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.
Bake the pastries for 20 minutes or until they're golden brown.