Advertisement

  • 350g croissant dough
  • 75g garlic butter
  • 2 rosemary sprigs
    leaves picked and chopped
  • dips
    to serve

Nutrition: Per serving

  • kcal304
  • fat23g
  • saturates13g
  • carbs20g
  • sugars4g
  • fibre1g
  • protein4g
  • salt1.1g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tin with baking parchment. Unroll the croissant dough and squeeze the perforated lines back together. Use a pizza cutter to cut the dough into 2cm thick strips, working across from one of the shorter edges. Roll each strip and place, swirl-side up in the tin. Arrange the rolls randomly.

  • step 2

    Melt the butter with the rosemary and pour it over the rolls. Bake for 40 mins until golden brown. Serve with your favourite dips.

Recipe from Good Food magazine, July 2018

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 5 out of 5.3 ratings
Advertisement
Advertisement
Advertisement