Croissants take some time to make, but are well worth the time spent. Croissant dough freezes well and bakes well from the freezer with a couple of extra minutes baking time.
Cut the dough into 3 pieces lengthwise, then into half across the pieces to yield 6 rectangles of dough. Cut each rectangle in half diagonally, to yield 12. Separate the wedges and arrange them so that the short side is facing you. Cut a 1/2 inch notch in the short edge. Use a rolling pin to roll the dough gently from bottom to top to elongate the triangle.