Last night we had a lovely dinner with Miss P. She made the best meatloaf I can remember. I was trying to give it a time frame but cannot remember meatloaf that good. The conversation was lovely. The laughter was grand. I brought crescent rolls, Step Away From The Cookies cookies (cinnamon chocolate pine nut cookies), and vanilla ice cream.
I actually played with the crescent roll recipe. Half the dough I made into plain rolls. I did a quarter with cinnamon sugar. A quarter of the dough I rolled dark chocolate chips in it. My newest version of chocolate "croissants."
These are better then most chocolate croissants I have come across. Pretty lovely. So how did I make them? I tweaked my own recipe with chocolate and heavy whipping cream. I also used about half whole wheat flour. It makes them that much better.
Chocolate Filled Crescent Rolls
Note: If you substitute cinnamon sugar instead of chocolate, you have cinnamon crescents.
Sourdough starter
1 cup flour
3/4 cup water
1 cup heavy whipping cream
1/2 cup sugar
1/2 cup butter, softened
1 egg
1 teaspoon salt
2 cups whole wheat flour, as freshly ground as possible (get out the grinder!)
2 1/2 to 3 1/2 cups all purpose flour
1/4 cup butter, softened
1/2 cup dark chocolate chips.
Eight hours or the night before, refresh you starter with the 1 cup flour and 3/4 cup water in a large bowl. Let it sit until very bubbly.
Once bubbly, remove about two tablespoons of the starter and put it in the refrigerator for next time. To the starter left in the bowl, add the heavy whipping cream, sugar, 1/2 cup butter, and egg. Mix well. Mix in the salt. Mix in enough flour to make a very stiff dough. Turn out on a floured surface and knead until smooth. Cover and let rise until double.
When double, divide into halves, thirds, or fourths. This will control the size of your rolls. The more divisions, the smaller the roll size. Take one of the portions and roll out into a circle. Spread with softened butter. Sprinkle with the chocolate chips. Cut into 8 triangles. Roll up from the long end to the point.
Put on a cookie sheet covered with parchment paper or a silpat. Do this with the rest of the dough. Let rise for about an hour, covered.
Bake at 400 degrees Fahrenheit for 20 to 30 minutes or until golden brown.
These are delightful. But at this rate, I am only going to get the two I had with my tea for breakfast. The Tall Short Person really loves them. My Beloved says the cinnamon ones are his. I have not even gotten a chance to taste those!