1. Preheat your oven to 375 F (190 C). Line a baking sheet with parchment paper.

2. Carefully unroll the crescent roll dough onto your prepared baking sheet. Do not separate the triangles yet; you should have one large rectangle of dough.

3. In a small bowl, combine the plain Greek yogurt, vanilla protein powder, honey or maple syrup, vanilla extract, and a pinch of salt. Mix well until the mixture is completely smooth and no lumps of protein powder remain.

4. Evenly spread the protein filling over the entire surface of the crescent roll dough, leaving a small border (about 1/4 inch) around the edges. If using, sprinkle the mini chocolate chips or chopped nuts over the filling now.

5. Starting from one of the longer sides, carefully roll the dough tightly into a log. Once rolled, use a sharp knife to slice the log into 1-inch thick rounds. You should get about 12-16 pieces.

6. Place the sliced rounds, cut-side up, onto the prepared baking sheet, leaving a little space between each one. Bake for 12-15 minutes, or until the crescent rolls are golden brown and puffed up. The filling should be set.

7. Remove from the oven and let the treats cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. They are delicious warm or at room temperature.