Teeny Tiny Croissants

Preheat your oven to 425°F and line a baking sheet with parchment paper or a silicone mat. Cut your sheet of puff pastry into four smaller rectangles, then slice those four rectangles down the center vertically – leaving you with eight rectangles of puff pastry.
Working with one rectangle at a time – you might want to transfer the other rectangles to the refrigerator to keep chilled – use a pastry cutter or chef’s knife to slice the puff pastry into thin triangles. You should get about 10 or so triangles.
Take one of the triangles and pull on it lengthwise, to stretch it a bit. Place the triangle down, with the narrow end pointing away from you. Starting with the wide end, fold the end over onto itself, then use your finger to guide the puff pastry as you roll it into a croissant, making sure to keep it straight. Press the end of the croissant against the body of it, then transfer to the prepared baking sheet.
Repeat with each triangle until all the croissants are rolled. Then, repeat steps 2-4 until you’ve gone through all the rectangles and half a baking sheet full of teeny tiny croissants.
Bake in the oven for 20 minutes, until golden brown and crisp. Pull them from the oven.
If flavoring, choose your fighter. In a large mixing bowl, toss the croissants in the flavor of choice, making sure each croissant is coated well. Spread the croissants back out onto the baking sheet in an even layer and return to the oven for 5 more minutes. Dassit!