Divide the dough in half, rolling each half out into a large rectangle roughly 20 x 10 inches. Slice this across the long side into five smaller rectangles, approximately 10 x 4 inches, then slice each of those diagonally into two triangles. Starting at the wider side of each triangle, tightly roll up each piece of dough. Settle each croissant onto the baking sheet with the point of dough tucked under each roll. Gently curve the ends of each croissant into a crescent shape. Cover and allow to rise in a warm place until larger and puffy, roughly 1 hour.

Brush each croissant with the beaten egg. Bake at 400°F for 15 to 20 minutes, or until a nice golden brown.