Bacon & Brie Stuffed Croissants
With ready-made croissant dough, these Bacon & Brie Stuffed Croissants are super quick and easy to make – not to mention a really tasty breakfast or brunch option! A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
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
Instructions
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.
