Feta and Olive Croissant
Flaky, buttery croissants filled with a burst of salty, tangy, and slightly creamy feta and olive mixture. Perfect for brunch, lunch, or appetizers.
Ingredients
- 1 package 8 ounces refrigerated crescent roll dough
- 4 ounces feta cheese crumbled
- 1/2 cup Kalamata olives pitted and chopped
- 2 tablespoons cream cheese softened
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 egg lightly beaten
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine feta cheese, Kalamata olives, cream cheese, fresh parsley, dried oregano, and black pepper. Mix well.
- Unroll crescent roll dough and separate into triangles.
- Optionally brush the edges of the dough with egg wash.
- Place about a tablespoon of feta mixture onto the wider end of each dough triangle.
- Roll up each triangle from the wide end to the point and shape into crescents.
- Place croissants on the baking sheet and brush tops with beaten egg.
- Bake for 12-15 minutes, or until golden brown and puffed up.
- Cool slightly before serving.