Chocolate Croissant with Pistachio and Dark Chocolate Drizzle

Place a few small pieces of dark chocolate at the wide base of each triangle.
Sprinkle a small amount of chopped pistachios over the chocolate for added crunch and flavor.
Roll the Croissants:
Starting from the base, roll up each triangle tightly into a croissant shape.
Tuck the ends underneath slightly to keep the filling secure.
Brush with Egg Wash:
Place the rolled croissants on the prepared baking sheet.
Brush the top of each croissant with the beaten egg to create a golden, shiny finish when baked.
Bake:

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