A BACON AND CHEESE OMELETTE STUFFED INSIDE OF A FLAKY CROISSANT.
Ingredients
FROZEN PUFF PASTRY DOUGH
5SLICESBACON
CHEDDAR CHEESE
3EGGS
Instructions
LET YOUR FROZEN PASTRY DOUGH THAW IN THE REFRIGERATOR OVERNIGHT.
PREHEAT YOUR OVEN TO 400F.
COOK YOUR BACON & SCRAMBLE 2 OF YOUR EGGS. I LIKE TO KEEP THEM SEPARATE.
I USED A BLOCK OF CHEDDAR CHEESE, SLICED INTO 1/2" CUBES.
OPEN UP YOUR PASTRY DOUGH & SLICE EACH SHEET INTO 9 SQUARES.
PLACE A SPOONFUL OF EGG, A BIT OF CHEESE & 1/2 A SLICE OF BACON IN THE CENTER OF THE THE SQUARE. THEN, PLACE ANOTHER SQUARE OF DOUGH ON TOP. SEAL THE EDGES.
WHISK YOUR REMAINING EGG & BRUSH THE TOP OF THE DOUGH WITH A BIT OF EGG WASH.