CROISSANT CLUB SANDWICH
This is a to-die-for club sandwich. Don't skip on the veggies. We always eat our sandwiches with a fruit salad. Perfect for a hot summer day!
Provided by Messy Lissa
Categories Meat and Poultry Recipes Turkey Breasts
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mash avocado in a bowl using a fork or potato masher. Stir garlic salt, lemon juice, and oregano into mashed avocado.
- Arrange split croissants on a work surface. Place 2 slices turkey on bottom half of each croissant. Layer 1 slice Swiss cheese and 2 bacon slices atop each turkey layer. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
- Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
- Open each sandwich and place 2 tomato slices and 1 lettuce leaf atop bacon layer. Lightly spread 1 teaspoon mustard and 1/4 the avocado mixture onto each croissant top. Return each top to each sandwich.
Nutrition Facts : Calories 570.6 calories, Carbohydrate 41.2 g, Cholesterol 87.2 mg, Fat 36 g, Fiber 9.1 g, Protein 24.5 g, SaturatedFat 14.4 g, Sodium 1447.4 mg, Sugar 9.3 g
CREAM CHEESE FILLED CROISSANTS
My daughter wanted something cream cheese-filled for breakfast and just threw it together.
Provided by Tish
Categories Main Dish Recipes Sandwich Recipes Cheese
Time 25m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
- Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
- Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
- Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 17.1 g, Cholesterol 15.9 mg, Fat 11 g, Fiber 0.1 g, Protein 3.5 g, SaturatedFat 4.7 g, Sodium 266.9 mg, Sugar 7.6 g
CHICKEN SALAD CROISSANT SANDWICHES
Parmesan cheese and dill make this the most incredible chicken salad I've ever tasted. For the no-cook version, use canned chicken. These sandwiches are a simple entree to serve at parties, showers or picnics.-Jaclyn Bell, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first six ingredients. In another bowl, whisk mayonnaise, buttermilk, lemon juice and seasonings. Pour over chicken mixture; mix well. Spoon chicken salad onto croissant bottoms. Replace tops.
Nutrition Facts :
FILLED CROISSANT SANDWICH
This is a hot sandwich based on Carole Handslip's recipe from her book, Step-by-Step 50 Great Sandwiches. I make these for either breakfast, brunch, or lunch.
Provided by mersaydees
Categories Lunch/Snacks
Time 15m
Yield 2 sandwiches
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Slice the croissants in half horizontally and warm in the oven for 5-6 minutes.
- Over low heat, melt the butter in a small pan.
- Beat the eggs in a bowl adding salt and pepper to taste.
- Transfer the eggs to the pan and cook for 2 minutes, stirring constantly.
- Remove from the heat and stir in the cream and smoked salmon.
- Spoon the smoked salmon mixture into the warmed croissants and garnish.
Nutrition Facts : Calories 567.7, Fat 43.8, SaturatedFat 24.8, Cholesterol 302.4, Sodium 710.5, Carbohydrate 26.7, Fiber 1.5, Sugar 6.6, Protein 16.9
CHOCOLATE-FILLED CROISSANTS (PAINS AU CHOCOLAT)
It's worth the effort to order the special chocolate batons, which make the difference between an excellent pain au chocolat and an ordinary one.
Provided by Nancy Silverton
Categories Bread Chocolate Dairy Breakfast Brunch Bake Valentine's Day Kid-Friendly Mother's Day New Year's Day Shower Pastry Gourmet Small Plates
Yield Makes 16 pastries
Number Of Ingredients 4
Steps:
- Roll out and cut dough:
- Roll out dough on a lightly floured surface, dusting with flour as necessary, into an 18- by 10-inch rectangle. Brush off excess flour with pastry brush and trim edges with a pizza wheel or sharp knife. Cut dough vertically into fourths, then horizontally into fourths to make 16 rectangles.
- Form pains au chocolat:
- Place 2 batons, flat sides together, along a short side of 1 rectangle about 3/4 inch from edge, letting batons extend over sides. Fold bottom edge of dough over batons and roll up dough around chocolate. Place, seam side down, on a parchment-lined large baking sheet.
- Make more pastries in same manner, arranging them 2 inches apart on baking sheets.
- Let pains au chocolat rise:
- Slide each baking sheet into a garbage bag, propping up top of bag with inverted glasses to keep it from touching pastries, and tuck open end under baking sheet.
- Let pastries rise until slightly puffy and spongy to the touch, 2 to 2 1/2 hours.
- Bake pains au chocolat:
- Adjust oven racks to upper and lower thirds of oven and preheat to 425°F. Remove baking sheets from bags. Spritz inside oven generously with spray bottle and close door. Put pastries in oven, then spritz again before closing door. Reduce temperature to 400°F and bake 10 minutes without opening door.
- Switch position of sheets in oven and rotate sheets 180°, then reduce temperature to 375°F and bake until pastries are deep golden, about 10 minutes more.
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