Cheesy Croissants

These savory little bites are perfect for any party. They’re so easy to make and so delicious that I would add them to any breakfast menu as well.

YIELDS 16–24 MINI CROISSANTS

• 1 17.3-oz (490-g) pkg flaky Hungarian pastry dough (or any puff pastry dough)
• 5 Tbsp butter, divided
• ¹⁄₂ Tbsp onion powder
• ¹⁄₂ Tbsp garlic powder
• 1 Tbsp dried parsley flakes
• 2 oz (55 g) crumbled feta cheese

Preheat oven to 425°F (220°C). Roll the pastry dough into an 11x14-inch (28x35-cm) rectangle. Melt 3 Tbsp butter in a small saucepan over low heat. Add the onion and garlic powders and the parsley flakes.

Smear the seasoned butter evenly over the dough. Sprinkle the feta cheese evenly on top. Using a pizza cutter or sharp knife, cut the dough in half width-wise, then cut it into 16–24 triangles, cutting it in a diagonal criss-cross like you would cut a pizza.

Roll each triangle from the wide end towards the narrow end and tuck the point underneath. Place each croissant on a parchment-lined baking sheet. Melt the remaining 2 Tbsp butter and brush over the top of each croissant.

Bake for 15 minutes or until lightly golden.

(Originally featured in Family Table, Issue 696)