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Sunday, October 18, 2009

Croissants

A grocery staple for me is a roll of croissant dough. I use the dough for everything but croissants it seems like. Sunday morning I used the dough to make doughnut holes. I take the dough from the tube and size a 1/4 inch of dough off and roll into a ball. Then drop into heated oil for under a minute, cool and toss in a sugar and cinnamon mixture. It's so simple, cheap and delicious. Bryan was pretty blown away and speechless.





I also love to make delicious, flaky lunch sandwiches with the dough. I unroll each triangle, top with lunch meat, cheese and onions (just mine) and bake at 375 degrees for 12 minutes.
Alternate toppings:
Three cheeses
Mozzarella and tomato sauce
Pizza sauce, pepperonis and cheese