Duo de CROISSANTS au pesto ROUGE & VERT 🍀pour accompagner vos salades et vos soupes

Ingredients

• 2 sheet Puff Pastry (store‑bought, kept cold)
• 200 g Mozzarella Bread (dry mozzarella loaf, sliced thin)
• 100 g Cream Cheese (type Saint‑Moré or any spreadable cream cheese)
• 4 tbsp Red Pesto (Florelli brand or any tomato‑basil pesto)
• 4 tbsp Green Pesto (Florelli brand or classic basil pesto)
• 8 slice Turkey Ham (thinly sliced deli turkey ham)
• 100 g Grated Melting Cheese (blend of mozzarella, provolone and mild cheese, shredded)
• 1 large Egg (beaten, for egg wash)
• 2 tbsp Parmesan Cheese (finely grated)
• 1 tsp Sweet Chili Powder (also called piment doux)
• 1 tsp Dried Basil (for topping)
• 1 tsp Sesame Seeds (optional, for garnish)

Instructions

1. Gather and Prepare Ingredients

   Measure all ingredients, slice the mozzarella bread, and have the pestos, ham, and cheeses within easy reach.

   Time: PT10M

2. Roll Out Puff Pastry

   On a lightly floured surface, gently roll each puff pastry sheet to a uniform 3 mm thickness.

   Time: PT5M

3. Spread Cream Cheese

   Evenly spread the cream cheese over the entire surface of each rolled sheet.

   Time: PT5M

4. Add Pesto

   On one sheet, spread the red pesto; on the other, spread the green pesto, covering the cream cheese completely.

   Time: PT5M

5. Cut Into Triangles

   Using a sharp knife or pizza cutter, cut each sheet into 8 equal triangles.

   Time: PT5M

6. Add Fillings

   Place a slice of turkey ham, a round of mozzarella, and a sprinkle of grated melting cheese on the wide side of each triangle.

   Time: PT5M

7. Roll the Croissants

   Starting at the wide end, roll each triangle tightly into a crescent shape and pinch the tip to seal.

   Time: PT5M

8. Chill Before Baking

   Arrange the rolled croissants on the parchment‑lined baking sheet and refrigerate for 15 minutes.

   Time: PT15M

9. Prepare Egg Wash and Topping

   Beat the egg in a small bowl. In another bowl, mix the grated Parmesan with the sweet chili powder.

   Time: PT5M

10. Apply Egg Wash and Toppings

    Brush each croissant lightly with the egg wash, then sprinkle the Parmesan‑piment mixture, dried basil, and optional sesame seeds on top.

    Time: PT5M

11. Bake the Croissants

    Bake the red‑pesto croissants at 200°C and the green‑pesto croissants at 180°C for 20‑25 minutes, until golden and fully puffed.

    Time: PT25M

    Temperature: 200°C for red, 180°C for green

12. Cool and Serve

    Transfer the baked croissants to a cooling rack and let them rest 5 minutes before serving.

    Time: PT5M

Nutrition Facts

Calories

120

Protein

5 g

Carbohydrates

12 g

Fat

7 g

Fiber

0.5 g