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Greek Feta and Olive Croissant

Flaky pastries filled with salty feta cheese and briny olives, perfect for a savory brunch or snack.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Brunch
Cuisine Greek
Servings 8 servings
Calories 350 kcal

Ingredients
  

  • 1 package 8 count refrigerated crescent roll dough
  • 4 ounces feta cheese crumbled
  • 1/2 cup Kalamata olives pitted and chopped
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper

Instructions
 

  • Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  • In a medium bowl, combine crumbled feta, chopped Kalamata olives, fresh parsley, dried oregano, and black pepper.
  • Unroll crescent roll dough and separate into 8 triangles.
  • Spoon 1-2 tablespoons of feta mixture onto the wide end of each triangle.
  • Roll triangles from wide end to pointed end into crescent shapes.
  • Place croissants on baking sheet and brush tops with olive oil.
  • Bake for 12-15 minutes, until golden brown and puffed up.
  • Cool slightly before serving warm.