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Pesto croissants

updated

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Ingredients for 1 servings:

  • 170 g pizza dough, ready
  • 2 tbsp basil pesto
  • 12 cherry tomatoes
  • 80 g Gruyère
  • Capers, as desired
  • olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Filled with cherry tomatoes, Gruyère and capers

Preheat oven to 200°C (top/bottom heat). Cut the dough into 8 triangles and spread the pesto on top, leaving a free edge. Halve the cherry tomatoes and arrange them side by side along the outer edge of the triangles. Cut the cheese into sticks and place two sticks in front of each tomato. Sprinkle with a few capers, if desired. Brush the free edge of the dough with olive oil and roll the dough from the outside inwards into a croissant, pressing the edges firmly together. Place the croissant on a baking sheet lined with baking paper and brush with olive oil. Bake for 10-15 minutes, then let cool briefly.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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