Croissants with Cheesy Potatoes and Sun-Dried Tomatoes

This is a variation of a classic Greek dish.

(Makes 8 servings)

Created by: Monica Bhide

Food stylist: Sandy Krogh

• 10 oil-packed sun-dried tomatoes, drained and chopped
• 5 ounces feta cheese, crumble
• 1/2 small potato, peeled, boiled, and finely chopped
• 1 teaspoon ground black pepper
• 1 package of refrigerated croissant dough (8 croissants each)

• 1 egg plus 1 teaspoon water, beaten

• 1. Preheat the oven to 350º F. Coat a cookie sheet with cooking spray.
• 2. In a bowl, combine tomatoes, cheese, and potatoes. Season with pepper. Set aside.
• 3. Unroll the croissants following the directions on the package.
• 4. Take 1/8 of the cheese and potato mixture and place it on the widest part of the croissant triangle.
• 5. Roll the dough toward the narrow end over the mixture.
• 6. Repeat to make eight croissants
• 7. Place the filled croissants on cookie sheet.
• 8. Brush the tops of the croissants with the beaten egg.
• 9. Bake at 375º F for 11 to 13 minutes until croissant top is golden brown.

Nutrients per serving:
Calories: 296
Fat: 16g
Cholesterol: 57mg
Carbohydrate: 30g
Sodium: 634mg
Protein: 8g
Total dietary fiber: 2g

March 2008

Photographer: Steve Anderson

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