Sun dried tomato roll

Kathy Finney

Staff Editor

Believe it or not but you don't have to go to a fancy little bakery to get a perfectly satisfying savory pastry. With this recipe you can make it happen with ease in the comfort of your own home.

Cooktop Cove

Sun dried tomato roll

20 minutes

30 minutes

50 minutes

1 can ready made croissant dough

¾ cup sun-dried tomato rough chopped

2 teaspoon parsley rough chopped

2 teaspoon thyme rough chopped

2 tablespoon chives finely cut

4 cloves garlic minced

¼ teaspoon salt

pepper to taste

1½ cup mozzarella shredded

¼ cup parmesan powdered

Preheat oven to 375°F

Unroll the 2 pieces of croissant dough. Keep them in their rectangular shape. Pinch closed the diagonal precut seams together.

Evenly sprinkle on top of each rectangle sun-dried tomato, parsley, thyme, chives, garlic, salt, pepper mozzarella and parmesan.

Roll into a long log, be sure the seams are closed. Evenly cut each roll into 3 so that you have 6 total pieces.

Place onto a olive oil greased baking dish, making sure they are not touching and have space around them.

Bake in oven for 20-30 minutes until golden brown on the outside and cheese is melted.

Remove from oven and sprinkle with extra parmesan and chopped parsley.

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