Strawberry-Chocolate Mini Braids

Lightly grease a large sheet pan, set aside. On a lightly floured surface, divide thawed dough in half. Take first half of dough and with a floured rolling pin, roll into a thin rectangle, approximately 10” x 6”.  From the 10” side, divide into 4 equal rectangles (4 rectangles that measure approximately 6”x 2.5”). Starting with the first rectangle of dough, place 1 strawberry (thinly sliced) down the center third of dough. Top with approximately 10 chocolate chips. With kitchen shears, cut 4 strips on each side of strawberry chocolate filling (down both of the 2.5” sides). Fold strips diagonally over filling, overlapping strips to give a braided look. Continue with remaining 3 rectangles of dough. Place braids evenly on sheet pan (about 2 inches apart). Brush dough with melted butter. Repeat process with 2^nd half of dough. Let braids rise in a warm area until double in size. Bake in a preheated 375 ̊ oven 15 minutes or until light golden brown. Remove from oven and brush with remaining butter. Remove from pan to cool on wire rack.