1 can crescent rolls
1 7 oz. milk chocolate candy bar
1 egg white from small egg
1 tsp. sugar
Sliced almonds
Spray a cookie sheet with nonstick spray and unroll crescent rolls onto sheet. At base of rolls place four squares or two rectangles broken from candy bar. Roll crescent from base to point. Pinch sides to enclose chocolate. Mix egg white with sugar using fork. With pastry brush, brush mixture on sides and tops of rolls. Add almonds to top, gently pressing into pastry. Brush egg mixture again over top and sides to cover almonds. Bake at 375 degrees for 12 minutes or until lightly golden. Makes 8 fist-sized rolls.
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