Italian cruffins with pesto and sun-dried tomatoes
The perfect snack to bring along or serve as part of brunch or breakfast
Equipment
- Muffin tin
Ingredients
- 1 can croissant dough large can (or crescent dough)
- 7 sun-dried tomatoes cut into pieces
- 12 basil leaves chopped
- 2 tbsp pesto
- 2 tbsp olive oil
- 150 g grated aged cheese
Instructions
- Remove the roll of croissant dough from the tin and cut it into pieces. In terms of size, it's not very precise but keep about 1 to 2 cm. Put this in a large bowl.
- Add the sun-dried tomatoes, basil, grated cheese, pesto and olive oil and mix it all together nicely. You don't need to knead it, so you will still have pieces of dough.
- Divide the pieces of dough with extras between a muffin tin and bake in the oven for about 15 minutes or until golden brown and cooked.
Nutrition
Calories: 150kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 254mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 0.4mg