Chocolate and Strawberry Grilled Croissants

Slice the large croissant horizontally in half to create two flat surfaces for filling and grilling.

Spread 1 tablespoon of Nutella on the bottom half of the croissant and the remaining 1 tablespoon on the top half, distributing evenly across each cut surface.

Arrange the sliced strawberries on the Nutella-covered bottom half of the croissant, layering them slightly if needed.

Sprinkle the semi-sweet chocolate chips over the strawberries, then close the croissant by placing the top half over the filling.

Heat a grill pan or flat griddle over medium-high heat for 1–2 minutes until hot.

Place the filled croissant on the hot grill pan and cook for 2–3 minutes until the exterior is golden and slightly crisp, pressing gently with a spatula.

Carefully flip the croissant and cook the other side for 1–2 minutes until golden brown and the chocolate begins to melt inside.

Transfer the grilled croissant to a serving plate and allow it to cool for 1–2 minutes before slicing in half to serve, ensuring the melted chocolate and strawberry filling remain intact.