Breakfast Crescent Roll Ups Recipe - Butter Your Biscuit (2024)

FAQs

How long do you cook a croissant breakfast sandwich? ›

Place the top half of each croissant over the sandwich. To serve immediately: Arrange a rack in the middle of the oven and heat to 350°F. Place the sandwiches on a baking sheet. Bake until the cheese is melted, 8 to 10 minutes.

For the recipe we use, the dough rolls out perfectly to be the size of one of our baking sheets which is 40x30cm or 16x12 inches. Of course this size will depend though on the amount of dough you have depending on the recipe you use, so follow rule #1 of rolling the dough to be about 3-5mm thick.

Wrap in a paper towel. Heat sandwich in 1000 watt commercial microwave for 50 seconds or until hot.

Try spreading salted butter on a croissant to complement its buttery flavors. Cut or tear the croissant into pieces and butter them up before each bite. The salted butter will enhance the already buttery flavor of croissants. You can still dunk the croissant in coffee with butter on it if you want.

While croissants do provide some nutritional benefits, they're also high in fats and calories. They're best enjoyed as part of a balanced diet, rather than a daily breakfast item. Pairing a croissant with fruits, lean proteins, and other nutrient-dense foods can help balance your meal.

Take a good croissant and slice it in half lengthwise (along the equator). Place the croissant halves, cut-side down on a preheated, lightly buttered griddle or heavy skillet and toast over medium-high heat. When the cut-side is toasted to a light golden brown, turn the croissants over and toast the second side.

First and foremost, you should use European or European-style butter which consists of 83% to 84% of butterfat. It should be 68° Fahrenheit and in the consistency of cream cheese, spreadable with a spatula.

How much butter is in a croissant? ›

It depends on your recipe. The one I use, which makes one dozen, calls for two tablespoons of butter in the dough and a cup of butter for the lamination, which comes to about two tablespoons of butter per croissant.

Help, butter leaks out when baking!

Your croissants were probably under-proofed. Just let them proof a bit longer so they get wobbly and increase visually in size. When under-proofed the butter tends to leak out from in between the layers and you end up with a butter puddle.

Master the technique of laminating

This step is crucial in the process to ensure the steam effectively lifts the layers apart during baking. So the chef's secret is in the extra care and attention during laminating to enhance the flaky, weightless, buttery layers of the perfect croissant.

By law, only a croissant made with 100% pure butter can wear a straight shape as a badge of honor. A croissant made with any other fat, such as margarine or (sacrebleu!) oil, must disclose its impurity with a curved shape.

In France and Spain, croissants are generally sold without filling and eaten without added butter, but sometimes with almond filling. In the United States, sweet fillings or toppings are sometimes used, and warm croissants may be filled with ham and cheese, or feta cheese and spinach.

Place in pre-heated oven or toaster oven at 350ºF for 5 - 10 minutes. Remove from oven. Eat.

Microwave on HIGH 45 seconds or until hot. Let stand 1 minute. Enjoy!

When you are ready to eat, remove from the freezer, remove plastic wrap, microwave for 2 minutes and you have a sandwich that tastes like it has just been cooked. Frozen Croissant Breakfast Sandwiches tip: You can also make these with English muffins!

From Frozen: 1: Prepare: Remove wrapper. Wrap in paper towel. 2: Defrost: Defrost (30% power) 90 seconds turn sandwich over. 3: Heat: Microwave on high 45 seconds or until hot.