Caramel Egg Stuffed Croissants Recipe

Line a baking sheet with parchment. Take your crescent roll dough and brush with beaten egg.
Place the frozen creme egg on one end, tuck in the sides to seal in the chocolate, then roll up.
Once they are all ready and no chocolate is showing (because you don’t want all that yummy to ooze out), brush them with beaten egg.
Pop them into a 400F oven for 10 minutes.
Try to wait 5 minutes before eating them ’cause they’re hot.
Really who are we kidding, can’t wait…