Chocolate Cream Cheese Croissant Bake

Preheat the oven to 350ºF (175ºC).

Open 2 prepackaged mini croissant rolls and chop them into 2 cm (1 inch) balls.

Spray a medium-large baking pan with cooking spray and place the balls in the pan.

Sprinkle the chocolate chips evenly over the dough.

In a large bowl, whisk cream cheese until smooth and creamy, then add the sugar, eggs, and vanilla and whisk together until smooth.

Slowly the add milk to loosen the mixture without curdling the cream cheese.

Pour the cream cheese mixture evenly over the dough, then let sit for 20 minutes (optional).

Bake for 45-50 minutes, or until the middle is cooked through.

Let cool for 10 minutes before serving

Garnish with a nice scoop of vanilla ice cream.

Enjoy!