Fresh goat cheese and spinach melt
Fresh goat cheese and smoked salmon croissants

Fresh goat cheese and smoked salmon croissants

  • Spreadables
Rustic fall galette and aged goat cheese log
Serves 16 servings
Preparation 15 minutes
Cooking 15 minutes
  1. Slice the smoked salmon into very thin strips.

  2. Spread the Soignon fresh goat cheese on the crescent roll dough then spread the salmon over it.

  3. Separate the dough into triangles, you should have 8 per can.

  4. Roll up the triangles from the widest end to the center.

  5. Place the croissants on a baking sheet lined with parchment paper.

  6. Brush the egg yolk onto the croissants.

  7. Preheat your oven to 190°C and bake for 15 minutes.

  8. Serve the croissants warm.

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