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Ingredients

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 ½ cup miniature semisweet chocolate chips 1 egg white 1 dash food coloring, or as desired 2 tablespoons multicolored candy sprinkles, or as desired 1 tablespoon miniature semisweet chocolate chips

Nutrition Info

151.4 calories carbohydrate: 15.1 g cholesterol: 1.7 mg fat: 9.7 g fiber: 1.2 g protein: 1.8 g saturatedFat: 3.2 g servingSize: - sodium: 120.9 mg sugar: 4.7 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
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.
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.
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\".
Bake in the preheated oven until golden brown, 15 to 20 minutes.

36 crawlers

Fun Halloween treat for kids and adults!