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Seasonal Dairy Diary recipes just for you

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Bacon & Brie Stuffed Croissants

 

Makes 6

30 mins
 

245 Kcals each

Fat 15g (8.2g sat)
per portion

 

Rindless unsmoked back bacon 6 rashers, cut into thin strips

Bake it Fresh croissant dough 250g can

Brie 110g (4oz), cut into 6 slices

Egg 1, beaten

 

1 Preheat oven to 200°C/

Gas 6. Line a baking sheet with greaseproof paper.

2 Heat a non-stick frying pan over a medium heat and cook bacon for 8-10 minutes or until crispy, adding a little oil if necessary. Leave to cool.

3 Meanwhile, unroll croissant dough and separate into triangles as instructed on the can.

4 Place a slice of brie just in from the base of each triangle, followed by the bacon.

5 Roll croissants up from the base of the triangle and transfer onto baking sheet, leaving about 5cm (2in) between each. Brush with a little egg to glaze and bake in oven for 10-15 minutes until golden.


A Dairy Diary recipe.

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Bacon & Brie Stuffed Croissants

 

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