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
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Sun dried tomato roll
8
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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