Easy Chocolate Croissants - Cooking for One or Two

1 refrigerated crescent roll from an 8-count tube

10 semisweet chocolate chips or chopped semisweet chocolate

1 chopped pecan or walnut if desired

Glaze

2 T. powdered sugar

scant teaspoon milk

scant teaspoon vanilla

Serve warm or at room temperature.

Heat toaster oven to 375° F.
Unroll the dough and take out 1 triangle, store the rest in plastic wrap and use within a week.

Place about 10 chocolate chips on the bottom third of the triangle and roll the dough up around the chocolate.
Transfer the croissant to a baking sheet (lined with parchment paper, if desired, for easier cleanup). Bake until golden brown, 12 to 14 minutes.

To make glaze, mix all ingredients and drizzle over croissant.