Tomato and mozzarella croissants

November 29, 2014

Italy meets France with these freshly baked croissants filled with cherry tomatoes, mozzarella and basil.

- 1 sheet of puff pastry, thawed
– red pesto (approx 1 tablespoon pro croissant)
– 6 cherry tomatoes, finely cut into small circles
– grated mozzarella
- sprinkle of parsley or basil or mixed herbs (optional)
- 1 egg, beaten

1. Pre-heat the oven to 180°C. 2. Cut a sheet of puff pastry into thirds, then cut each third diagonally so it forms two triangles. 3. Spread a thin layer of pesto over the wider half of the triangle,...
See the full directions on my site

Nutritions

Calories
21

Sodium
30mg
1% DV

Fat
0.67g
1% DV

Protein
0.8999999999999999g
1% DV

Carbs
2g
0% DV

Fiber
0.1g
0% DV