Easy Chocolate Croissants

Preheat the oven to 375 degrees F.

Unroll the crescent roll dough out onto a work surface. Separate the dough into triangles using the perforated lines.

Sprinkle about 2 teaspoons of chocolate chips onto each triangle, leaving about a 1/2-inch border on all edges. Starting at the wide end of the triangle, gently roll the dough up, forming the croissant. Place the croissants on an ungreased baking sheet, leaving some room between the rolls.

Place the croissants in the oven and bake at 375 degrees F for 12 minutes or until light golden brown. Remove the chocolate croissants from the oven and let cool for 2 minutes on the baking sheet then transfer to a wire rack that is placed over waxed paper or parchment. Let the croissants cool for 10 minutes.

Combine the powdered sugar, milk, and chocolate syrup in a small bowl and mix until smooth. Adjust the consistency with additional powdered sugar or milk, if needed.

Drizzle the chocolate icing over the slightly warm croissants. When the croissants have cooled completely, transfer them to an airtight container.