Recipe: CHOCOLATE ALMOND CROISSANTS

8 oz can crescent rolls
7 oz box almond paste
2 bars 1.55 oz each milk chocolate, 1 bar cut into 8 equal pieces
1 tsp sugar

1. Heat oven to 375 degrees.
2. Unroll dough separate wedges. Measure 1 tbs almond paste and divide in half. Press each half into a 1 1/2 x 1" rectangle. Repeat 3 times. Place a rectangle on bottom each wedge. Top almond paste with the chocolate pieces. Roll up dough as shown on package. Place on baking sheet, sprinkle each with 1/8 tsp sugar.
3. Bake as package directs. Remove to cool slightly. Break up other chocolate bar, put into a ziptop bag. Microwave at 10 second intervals until melted. Snip a tip off a corner of bag and pipe chocolate on croissants. Serve warm or at room temp. MAKES 8 SERVINGS.*

DIFFERENT TAKES

Replace milk chocolate with bittersweet or semisweet.

Use a teaspoon of raspberry jam instead of chocolate in each croissant.

To decorate, sift confectioners sugar on croissants instead of piping on chocolate.