stuffed croissant two ways

It’s the month of May, the weather is not cloudy anymore, it’s very nice and sunny. my veggie plants are growing well. I planted mixed salad bowls and zucchini this week. weather is good for them to flourish. I am thinking about making two kinds of croissants stuffed with feta and aged cheddar with a hint of pesto. looks good for a savory snack with lavender tea. I used store-bought pastry dough to make these. they are delicious and easy to make.

pesto recipe

half cup of basil.

one-fourth cup of extra virgin olive oil.

Black pepper and salt according to taste.

Few red chili flakes to spice it up.

Half cup of crumbled feta.

Half cup of grated aged cheddar.

put all the ingredients in a blender and make a smooth paste except feta cheese and aged cheddar. put it in a bowl near pastry dough. spread the dough and cut it into triangles. Then brush the triangles with a thin layer of pesto we made. put half a teaspoon of feta in each pastry, and roll the pastry in the shape of a croissant. Make a few more croissants. make another batch using the same pesto but add aged cheddar.. instead of feta. you will have 2 kinds of croissants. one with feta and the other with aged cheddar. they are delicious and light to eat.

pesto and cheeses are full of vitamins and minerals. they are very flavourful and yummy. after stuffing them put them in the oven at 350 for 13 minutes. They will come out perfect.

cheese contains loads of calcium and protein, vitamin A, and B12. use organic grass-fed cheeses. they are more beneficial for health.

The pesto we made has basil. basil contains antioxidants zeaxanthin, vitamins A and K, and minerals that are anti-aging

extra virgin olive oil is heart healthy and a good source of vitamin K and E. good for the skin.

I hope you guys will like the croissants I made. they are easy to make and very delicious.

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