Ensure hard-boiled eggs are completely cooled and dyed. Pat them dry.

Unroll crescent roll dough onto a floured surface and separate into triangles.

Place one hard-boiled egg at the wide end of each dough triangle. Wrap dough around the egg, pinching seams to seal completely.

Gently roll dough towards the pointed end to form a crescent shape. Place on parchment-lined baking sheet.

If using egg wash, brush tops of croissants with beaten egg.

If using sprinkles, sprinkle tops with Easter sprinkles or colored sugar.

Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, until golden brown.

Remove from oven and let cool slightly before serving warm.