Ingredients

• Pastry:
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1 (15 ounce) package pastry for double-crust 9-inch pie, at room temperature
• 1 tablespoon butter, softened
• 1/2 cup miniature semisweet chocolate chips
• Decorations:
• 1 egg white
• 1 dash food coloring, or as desired
• 2 tablespoons multicolored candy sprinkles, or as desired
• 1 tablespoon miniature semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
2. Combine sugar and cinnamon together in a bowl. Roll pie dough onto a work surface and cut each circle into 16 wedges. Lightly spread butter onto each piece of dough stopping about 1/2 inch from the edge. Place 1/2 to 3/4 teaspoon miniature chocolate chips on the buttered portion of the dough pieces.
3. Lightly moisten the point of each wedge with water and sprinkle with cinnamon-sugar. Roll each wedge from the outside toward the point, creating a croissant-shape; pinch edges closed.
4. Beat egg white in a bowl, adding enough food coloring to reach desired color. Dip the top of each croissant-shaped dough in egg white mixture and place onto the prepared baking sheet. Sprinkle each with cinnamon-sugar and top with sprinkles. Place 2 miniature chocolate chips on 1 end of each for the "eyes".
5. Bake in the preheated oven until golden brown, 15 to 20 minutes.