Sunday, August 2, 2009

Semi-homemade Croissants

We always have a stash of refrigerated tubes of croissant dough on hand. But sometimes I get tired of the plain croissants, and I love to beef them up a bit. I just roll out the dough, sprinkle on some toppings, and bake according to the directions. These are asiago cheese, parsley, and garlic.

Other ideas: cinnamon and sugar, pumpkin pie spice, fresh basil with spaghetti sauce and mozzarella, salsa and cilantro, garlic and parmesan, jam, etc. Possibilities are endless.

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