Crescent City Chocolate Croissant

Preheat oven to 400°F. Open up the thawed croissant dough and cut into triangles along dotted lines. Cut chocolate bar into 12 strips (about 1 oz each) and place a strip of chocolate at the wide end of each triangle. Roll the dough up from the wide end of the triangle to the pointed end. Repeat this for each piece of dough. In a small bowl beat together egg and water. Brush a little of the egg wash over each croissant and place them on a lined baking sheet. Bake for 15 minutes. Remove from oven and let cool to room temp before drizzling with the remaining 4 oz of melted chocolate. Enjoy!