Chocolate Strawberry Croissants

Preheat oven to 350ºF. Line a baking sheet with parchment paper.

Unroll crescent rolls onto prepared baking sheet and separate the rolls. Scoop 3 to 4 teaspoons of preserves into the wide bottom and through the center of each roll (leaving the 2 to 3 inches of the tip plain). Roll each crescent up starting from the wide side and ending with the tip centered in the middle. Gently shape each one so it is curved. Press any open sides together to help seal in preserves (some will spill out regardless, but sealing any open sides help keep the preserves in place).

Brush each croissant gently with beaten egg. Place in the preheated oven and allow to cook 12–15 minutes or until golden brown. Remove from the oven and allow to sit for 5 minutes.

While the croissants cool, melt chocolate chips and milk, microwaving in 15-second intervals and stirring until melted. Drizzle melted chocolate over cooled croissants.