Roll croissant dough out in a circle and cut into 8-12 slices, like pizza, depending on the size you want. Place chocolate chips toward the fat end of the slice, however much will fit. If you want to go gourmet, use a higher-end chocolate and cut shavings or chunks instead of chocolate chips.

Whisk egg white with water. After rolling up each slice, brush with egg white/water mixture and sprinkle with sea salt. (If you like salt with chocolate. If you don’t, you can skip this step. I love it!)

Let rolls rise till doubled, about an hour.

Bake in a 375-degree oven for about 15 minutes. (Depends on size. Less time for smaller rolls.)

Make breakfast fun this weekend! (Why not?)