Type what you have

Ingredients

• ✓ croissant
• chicken breast
• celery
• red grape
• onion
• dill
• salt
• pepper
• mayonnaise
• white sugar
• white vinegar

Instructions

1. 1 Break chicken breast chunks into small pieces in a large bowl. Mix in grapes, celery, and onion. Season with dill, salt, and pepper.
2. 2 Whisk together mayonnaise, sugar, and vinegar in a small bowl until sugar dissolves. Pour dressing over chicken mixture; mix until well combined. Cover and refrigerate for 30 minutes before spreading salad onto croissants to make sandwiches.

By Bree

Ingredients

• ✓ croissant
• blue crabmeat
• blue cheese salad dressing
• mayonnaise
• bread crumb
• onion
• garlic
• tomato
• salt
• pepper
• asiago cheese

Instructions

1. 1 In a medium bowl, mix together the crabmeat, blue cheese dressing, mayonnaise, bread crumbs, onion, and garlic. Gently fold in tomato, and season with salt and pepper to taste. Asiago cheese can be folded into the mixture, or sprinkled over the top when serving.
2. 2 Spread about 1/2 cup of the mixture on half of each croissant, and top with the other halves.

By J D Tyre

Ingredients

• ✓ croissant
• ground chicken
• bread crumb
• french onion soup mix
• bacon
• butter
• onion
• mushroom
• salt
• black pepper
• swiss cheese
• bacon

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Combine ground chicken, bread crumbs, and soup mix in a large mixing bowl.
3. 3 Place 4 ounces bacon in a food processor. Pulse 10 to 12 times and scrape down the sides. Combine the bacon with the ground chicken mixture; form into 6 patties and place on a baking sheet. Place in a freezer to chill for 12 minutes.
4. 4 Bake patties in the preheated oven for 8 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue cooking until browned, no longer pink, and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 12 minutes more.
5. 5 Meanwhile, set a sauté pan over medium heat. Add butter and once butter is melted, add onion and mushrooms. Allow to soften, about 5 minutes. Sprinkle with salt and pepper.
6. 6 Assemble chicken burgers by adding a chicken patty to each croissant, top with Swiss cheese, bacon, and the onion mushroom mixture. Serve immediately.

By thedailygourmet

Ingredients

• ✓ croissant
• strawberry
• cream cheese
• white sugar
• milk
• egg
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet.
2. 2 Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes.
3. 3 Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked.
4. 4 Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.

By themoodyfoodie

Ingredients

• ✓ croissant
• ham
• pineapple
• provolone cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ham and pineapple in skillet. Saute over medium heat until most of the pineapple juice has cooked off.
3. 3 Separate mixture into 5 sections in skillet and place one slice of cheese on top of each; cook until cheese melts.
4. 4 Serve on top of warm croissants.

By KYLIEV

Ingredients

• ✓ croissant
• egg
• butter
• ham
• colby jack cheese

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Pour beaten eggs into the prepared baking dish. Bake in the preheated oven until they set and are no longer runny, 8 to 10 minutes. Remove, allow to cool, and cut into 6 portions.
3. 3 Butter the cut sides of croissants and place one portion of the cooked egg onto each croissant bottom. Top each sandwich with two slices of ham and a slice of Colby-Jack cheese. Place croissant tops on top of sandwiches; wrap each sandwich well with plastic wrap. Place sandwiches onto a baking sheet; freeze until solid, about 3 hours. Store frozen.
4. 4 To reheat, cook a wrapped sandwich in a microwave on High until hot in the center, 1 to 2 minutes.

By DonnaTMann

Ingredients

• ✓ croissant
• pecan
• milk
• egg
• white sugar
• vanilla extract
• cinnamon
• nutmeg
• milk chocolate chip
• toffee baking bit
• sugar
• half-and-half
• butter
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
2. 2 Place pecans on a baking sheet.
3. 3 Toast pecans in the preheated oven until golden brown, about 8 minutes. Remove from oven and set aside. Reduce oven temperature to 325 degrees F (165 degrees C).
4. 4 Place torn croissants into the prepared baking pan. Pour milk over bread and let soak for 10 minutes.
5. 5 Beat eggs, sugar, vanilla extract, cinnamon, and nutmeg together in a medium bowl using an electric mixer. Pour over bread mixture, blending well, using your hands if needed. Add toasted pecans, chocolate chips, and toffee bits. Mix well.
6. 6 Bake in the preheated oven until the center is cooked through and top is golden brown, about 1 hour.
7. 7 While bread pudding is baking, bring sugar, half-and-half, and butter to a boil in a saucepan over medium heat, stirring until sugar dissolves. Reduce heat and let custard simmer for 5 minutes.
8. 8 Remove custard from heat and let cool slightly. Pour in vanilla extract and stir well.
9. 9 Remove bread pudding from oven and serve warm with custard sauce.

By SweetPea

Ingredients

• ✓ croissant
• butter
• mustard
• onion
• maple syrup
• worcestershire sauce
• deli ham
• swiss cheese
• egg
• milk
• salt
• black pepper
• garlic powder
• everything bagel seasoning

Instructions

1. 1 Whisk together butter, Dijon, onion, maple syrup, and Worcestershire in a small bowl. Evenly spread butter mixture on the cut sides of the croissants.
2. 2 Place the croissant bottom halves on a cutting board; layer on ham, folding to fit the croissant. Sprinkle cheese evenly among the croissants; place top halves on each.
3. 3 Preheat the oven to 350 degrees F (175 degrees C).
4. 4 Spray a casserole dish or a cast iron skillet large enough to accommodate croissants with cooking spray. Place croissants in a single layer in the prepared pan.
5. 5 Whisk together eggs, milk, salt, pepper, and garlic powder in a medium bowl, and pour evenly over the croissants. Sprinkle each croissant with bagel seasoning. Set the dish aside for about 10 minutes.
6. 6 Bake in the preheated oven until croissants are golden brown and egg mixture is perfectly set, 32 to 38 minutes. Check casserole at about 25 minutes, and if croissants are getting very browned, cover with foil. Serve hot.

By lutzflcat

Ingredients

• ✓ croissant
• egg
• half-and-half
• sugar
• vanilla extract
• cinnamon
• salt
• nutmeg
• butter

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C).
2. 2 Whisk eggs, half-and-half, sugar, vanilla, cinnamon, salt, and nutmeg together in a shallow bowl. Dip each croissant half into egg mixture, one at a time, flipping it and lightly pressing down, until well coated.
3. 3 Melt butter in a large skillet over medium heat; add four croissant halves, cut-side down. Fry until browned on both sides, turning once, 2 to 3 minutes per side. Transfer to the oven to keep warm while you cook the remaining croissants.
4. 4 Serve warm with your favorite toppings.

By lutzflcat

Ingredients

• ✓ croissant
• olive oil
• red wine vinegar
• mustard
• hot honey
• salt
• black pepper
• chicken
• salad
• chicken
• french bread
• tomato
• onion
• celery
• cilantro
• pimento-stuffed olive

Instructions

1. 1 Whisk together olive oil, red wine vinegar, Dijon mustard, hot honey, salt, and pepper in a small bowl until well combined; set aside.
2. 2 Add chicken, bread cubes, tomatoes, onion, celery, cilantro, and olives to a large bowl; mix well. Drizzle dressing over the chicken mixture, and stir until well combined. Taste and adjust seasonings, if necessary.
3. 3 Slice croissants in half, fill with chicken salad, and serve.

By lutzflcat

Ingredients

• ✓ croissant
• butter-flavored cooking spray
• gruyere cheese
• ham
• egg
• milk
• sour cream
• salt
• black pepper
• mustard
• green onion

Instructions

1. 1 Spray an 8x8-inch baking pan with cooking spray.
2. 2 Cut croissants into 1 inch cubes (about 4 cups, loosely packed) and spread out on the bottom of the prepared pan. Sprinkle evenly with cheese and ham.
3. 3 Combine eggs, milk, sour cream, Dijon mustard, salt, and pepper in a bowl. Beat the mixture until well blended using a wire whisk or an egg beater.
4. 4 Pour egg mixture evenly over the top of the croissants, cheese, and ham.
5. 5 Cover tightly with aluminum foil and place in the refrigerator for 8 hours.
6. 6 When ready to bake, set the dish out of the refrigerator on the counter, Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Uncover casserole, place in the center of the preheated oven, and bake until the casserole is set, and a knife inserted into the middle of the casserole comes out clean, 45 to 55 minutes.
8. 8 Cut into serving pieces and garnish with chopped green onions.

By Bibi

Ingredients

• ✓ croissant
• avocado
• garlic salt
• lemon juice
• oregano
• turkey breast
• swiss cheese
• bacon
• tomato
• lettuce
• brown mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Mash avocado in a bowl using a fork or potato masher; season with garlic salt, lemon juice, and oregano.
3. 3 Arrange split croissants on a work surface. Place 2 slices turkey on bottom halves of croissants; top with 1 slice Swiss cheese and 2 strips bacon. Place each croissant top over bacon layer. Arrange sandwiches on a baking sheet.
4. 4 Bake in the preheated oven until cheese is melted, 5 to 7 minutes.
5. 5 Open each sandwich; place 2 tomato slices and 1 lettuce leaf on bacon layers. Lightly spread 1 teaspoon mustard and 1/4 avocado mixture on each croissant top. Return croissant tops to each sandwich.

By Messy Lissa

Ingredients

• ✓ croissant
• cooking spray
• blueberry
• egg
• milk
• heavy cream
• white sugar
• butter
• almond extract
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
2. 2 Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
3. 3 Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
4. 4 Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
7. 7 Remove the bread pudding to a rack and let cool for 10 minutes.

By lutzflcat

Ingredients

• ✓ croissant
• chicken breast
• peanut oil
• curry powder
• chutney
• mayonnaise
• lettuce
• tomato
• red onion
• salt
• pepper

Instructions

1. 1 In a skillet over medium heat, add the curry powder and stir a few seconds until it becomes fragrant. Stir in the oil. Cook the chicken in the seasoned oil for about 5 to 8 minutes on each side, or until done.
2. 2 Spread chutney sauce on one side of each croissant, and the mayonnaise on the other side. Cut the cooked chicken to fit the croissants (I cut them into slices), and layer with lettuce, tomatoes, and red onion. Sprinkle with a little salt and pepper, and serve.

By COOKINCOWGIRLS

Ingredients

• ✓ croissant
• butter
• brown sugar
• corn syrup
• kosher salt
• vanilla extract
• bourbon whiskey
• egg
• pecan
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Combine butter, brown sugar, corn syrup, salt, vanilla, and bourbon whiskey in a saucepan over medium-high heat. Bring to a simmer, then whisk mixture and boil for 1 minute. Remove from the heat and let cool for 5 minutes.
3. 3 Add eggs and whisk quickly to combine. Stir in pecans. Set aside until mixture thickens a bit and cools down, about 5 minutes.
4. 4 Preheat the oven to 375 degrees F (190 degrees C). Use the butter to generously grease a 12-cup muffin tin.
5. 5 Cut each croissant in half, then turn the halves and slice open like you're making a sandwich. Place each piece into a prepared muffin cup and press it down and into the sides to fit and line the cup. Remove any pieces that stick up over the edge of the muffin cup and patch those in where needed to cover the sides.
6. 6 Spoon the pecan filling evenly into the muffin cups, stirring between each spoonful to ensure you get an even amount of nuts and sauce. Use your fingers to press pecans into the cups and even out the tops so they don't burn. Clean up any syrup that dripped onto the pan.
7. 7 Bake in the center of the preheated oven until golden brown, about 25 minutes, with a pan on the rack underneath to catch any drips.
8. 8 Remove from the pan and let sit in the pan for 5 minutes. Turn each pie a bit, then lift out and place on a plate to continue cooling. Let cool completely before serving.

By John Mitzewich