Sun Dried Tomato Cheese Croissants
Overview
Impress your guests with these sun dried tomato and cheese filled croissants. Baked to look like carrots these these delicious treats would make a perfect appetizer for any springtime gathering! Our test kitchen opted to use a bold yet creamy Sun Dried Tomato Jalapeño Cheese dip to fill each croissant. Substitute any ingredient to make each croissant filling to your liking.
Total Cook Time: 30 minutes
Serves: 10
Vegetarian
Bella Product Used:
Julienne Cut Sun Dried Tomatoes in Premium Oil with Italian Herbs 8.5 oz
Ingredients
- 1 8oz package refrigerated dough sheets
- Sun Dried Tomato Jalapeno Cheese Dip
- 12 small parsley stems
Materials
- 10 12x6 sheets of aluminum foil
Directions
- Preheat oven to 400 degrees.
- Roll out the dough sheets onto a clean surface. Using a large knife or pizza cutter cut dough lengthwise into 1-inch strips.
- Prepare tin foil cones by rolling the foil sheets starting on the diagonal creating a cone shape. Keeping the outer surface of the cone shape smooth will allow for a cleaner removal after backing dough.
- One at a time wrap the dough strip around the shaped tinfoil. Starting at the pointed end tapering up to the wide portion of foil. Place evenly spaced on an ungreased cookie sheet.
- Bake 9 minutes or until golden brown. Remove from oven and let cool on wire rack.
- While cooling prepare the Sun Dried Tomato Jalapeño Cheese Dip.
- Once cooled, carefully remove the foil mold. Then pipe in the dip into the hollow core of each carrot croissant. Garnish with a piece of parleys stem on top.
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