Roll it out into a rectangle approximately 1/4" thick and 16" lon 10" wide. With a bench scraper, cut lengthwise in strips and into triangles:
You can also make filled croissants by filling a rectangle shaped piece of dough with chocolate or grated cheese, etc:
Step 5: Shaping and Proofing Croissants...
To make the traditional shape, start with the wide side of the triangle facing toward you, and roll it upward. Curl the edges into a 'C':
Place the croissants on parchment lined baking sheets, cover with plastic, and proof until nearly tripled in bulk.
Step 6: Baking Croissants...
Brush with dorure (egg wash) and bake at 375 until golden brown, approximately 15 mins.