Chocolate Caramel Stuffed Croissants
Perfect use for your leftover Easter candy!
1 Pack of ready to pop croissant dough
6 Cadbury’s Caramel Eggs (small or large)
1 Egg (beaten)
Freeze your Caramel Eggs overnight.
When you’re ready to bake, preheat the oven according to directions on package.
Open croissant dough and cut along the markings to make 6 triangles.
Brush with beaten egg.
Unwrap your Caramel eggs and lay one on each croissant triangle at the wide side and roll up into a croissant shape. Try to squish the dough a little bit around the egg so that the dough sticks together and there’s no open gaps in the dough.
Lay on a baking sheet lined with parchment paper and brush with beaten egg.
Bake in the pre-heated oven for about 10 minutes or until golden.
Let sit 5 or 10 minutes before eating.