Remember I said I dislike baking? I really hate to measure while creating “edible art,” so whenever I bake, it’s usually from: 1) a mix, or 2) something I’ve memorized so well it no longer feels like work to make (such as cheesecake).

So, when I became addicted to Panera Bread’s chocolate pastry (aka, pain au chocolate), I knew I had to find a worthy substitute to have at home that didn’t have to spend 3 hours making.

Therefore, I went to the grocery store and bought, yep, Pillsbury crescent rolls.  Not the buttered kind, and not the BIG ones. I used the smaller can of 6.

Then for the chocolate. I just happened to have in my possession Scharffen Berger’s 62% semi-sweet baking chocolate.
Once whittled into smaller chunks, this made for the perfect filling in my croissants.

Just roll them out and space them on your baking sheet, fill with about a tablespoon of chocolate pieces, and trail a little “dust” down the tip, and roll. When finished, roll it down onto the point so it doesn’t fall apart when it bakes.

Bake per the package directions (10-12 minutes), until lightly golden. After a minute or two of cooling, you can enjoy a warm and gooey treat that doesn’t take all day.