Bacon & Brie Stuffed Croissants
Emily Davenport
6 servings
30 minutes
245
French
Breakfast & Brunch
With ready-made croissant dough, these Bacon & Brie Stuffed Croissants are super quick and easy to make - not to mention a really tasty breakfast or brunch option!
A Dairy Diary recipe. For more delicious recipes visit the Dairy Diary Recipe Collection.
Ingredients
- Rindless unsmoked back bacon 6 rashers, cut into thin strips
- Bake it Fresh croissant dough 250g can
- Brie 110g (4oz), cut into 6 slices
- Egg 1, beaten
Directions
Preheat oven to 200°C/Gas 6. Line a baking sheet with greaseproof paper
- Heat a non-stick frying pan over a medium heat and cook bacon for 8-10 minutes or until crispy, adding a little oil if necessary. Leave to cool
- Meanwhile, unroll croissant dough and separate into triangles as instructed on the can
- Place a slice of brie just in from the base of each triangle, followed by the bacon
- Roll croissants up from the base of the triangle and transfer onto baking sheet, leaving about 5cm (2in) between each. Brush with a little egg to glaze and bake in oven for 10-15 minutes until golden.