I love those filled croissants that you get at the bakery or coffee shops, but they tend to be pretty pricey. Today, I got a little bored with my lunch options and decided to whip up something similar with ingredients I had on hand.
Egg and Cheese Stuffed Croissants
1 package Pillsbury Refrigerated Crescent Roll Dough
2 eggs
1 slice Muenster cheese, or any shredded cheese that melts easily
Preheat oven according to package directions (usually 375° F). Open package and separate the crescent roll dough. You should get 8 triangle-shaped pieces. In a bowl, beat two eggs and about a tablespoon of water. Add egg mixture to a heated pan and scramble eggs until they are just barely cooked (remember, they will be going in the oven). Divide up the scrambled eggs and spoon onto the fullest part of each dough triangle. Tear cheese slice into small pieces and place on top of scrambled eggs. Shredded cheese is also an option here, though I didn't have any on hand.
Carefully roll up dough around egg and cheese mixture, pinching dough together at ends to keep contents inside. Bake at 375° F for 11-13 minutes or follow package directions. Remove when done and serve while still warm.
The results? 8 flaky buttery croissants-like rolls filled with scrambled eggs and cheese.
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