tick spray.
Pop the croissant dough tube and roll out the
br>Press one package of croissant dough on greased baking sheet. Press
Preheat oven according to package directions.
Unroll croissant dough, and separate individual rolls.
Spread a scant teaspoon of nutella at the widest end of each roll, being careful to stay away from the edge. Roll croissants up, and bake according to package directions.
Brush with butter and sprinkle with powdered sugar if desired.
Enjoy with a cup of coffee.
*Please Note:
If using packaged croissant dough, preheat oven to 350\u00b0F
auses rapid toughening of dough. Place dough mixture in airtight container
For the dough:
Combine the yeast and
he oven.
Unroll the croissant dough into flat pieces and cover
Press croissant dough into large 12 x 16-inch pan.
Cook as directed per croissant package and cool.
Mix room temperature cream cheese with dressing mix and mayonnaise.
Spread over cooled crust.
Top with vegetables (ex.:
broccoli, cauliflower, red and green pepper, carrots, green onion, celery, Cheddar cheese or olives).
or 5 minutes to hydrate dough. Cover while resting.
Mix
Mix first 5 ingredients until well blended.
Place broken pretzels or small pretzels in a gallon size ziplock bag.
Pour oil/dressing mix over pretzels, seal bag and shake until pretzels are very well coated.
Pour coated pretzels onto foil lined baking sheet.
Bake at 250 degrees for 30 minutes (if using sour dough pretzels) or 20 minutes (for regular small pretzel twists), stirring every 10 minutes.
Allow to cool, store in ziplock bag.
Enjoy!
rmed. {Note: for both croissant dough and Danish dough, you only want to
e 3 tablespoons of flour using two knives or a pastry
m.
Knead well until dough is smooth and glossy.
ut croissant dough on a cookie sheet lined with parchment paper. Freeze dough
ch portion as directed in recipes.
Chocolate Chunk Cookies:
To make the dough, whisk together the flour, sugar
o room temperature before using.
DOUGH:
In a medium
Using a medium or large saucepan,
note***The dough recipe is for around 50
Cool salmon in the oven about 45 minutes.
Defrost frozen spinach and drain.
Cook white rice.
Mix salmon and rice and add eggs.
Add nutmeg, salt and pepper to taste.
Use already made pie crust (or your own recipe).
Layer spinach and rice mixture.
Use already made croissant dough to cover and decorate the top.
Cover with aluminum foil and cook at 450\u00b0 for approximately 40 minutes and uncover until croissant gets crispy.