Sun dried tomato roll

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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

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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