Chocolate Crescents

Here's a delicious recipe to make when you're craving something special. 

3 cups flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons instant yeast
2 1/2 sticks cold salted butter
1 1/2 cups ricotta cheese
12-24 - 3" chocolate sticks
1 egg, beaten
sea salt

In a large bowl, mix together the flour, salt, baking powder, and yeast. With a pastry fork, cut in butter until flour is crumbly. Stir in the ricotta cheese. Turn out onto a floured surface and knead 6-8 times. Divide the dough in half. 

Pat the first half into a square, then roll into an 8x10" rectangle. Fold the dough into thirds, like a business letter, then flip it over and roll again into an 8x10" rectangle. Fold it into thirds once more, then wrap in plastic and refrigerate for 60 minutes (or you may freeze part of the dough at this time for later use). Repeat with the remaining half of dough. 

When you're ready to shape the crescent rolls, remove the dough from the refrigerator and allow to set at room temperature for 10 minutes. Working with one piece at a time, cut it in half and roll the dough into a 9" circle. Cut the circle into 6 wedges. 

Place a chocolate stick at the base of each wedge and roll towards the point at the top. Place on a parchment-lined cookie sheet, seam-side down and flatten slightly. Repeat with remaining dough. Cover the crescents loosely with plastic wrap, sprayed with cooking spray and allow to rise for 60-90 minutes, until puffy. Brush with egg wash and sprinkle with sea salt if desired. Bake at 400 degrees for 16-20 minutes or until crescents are golden brown. Enjoy them at room temperature. Makes 1-2 dozen.
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