Wednesday, April 25, 2012

V - Veggie-Filled Croissants

Best Adult Lunch Ever!

Veggie-Filled Croissants


4 large croissants
1 ½ C shredded Monterey Jack cheese (6 oz)
1 small zucchini, chopped into bite-size (about ½ C)
1 small tomato, chopped into bite-size (about ½ C)
1 small onion, chopped (about ¼ C)
1 can (4 oz) chopped green chilies, drained

Heat oven to 325 degrees. Cut along outside curve of each croissant to within 1 in of each end and ¼” of inside curve to form a pocket. Mix remaining ingredients; spoon into croissants. Heat on ungreased cookie sheet until cheese is melted, about 15 min.

Serving: 4 sandwiches (360 calories per sandwich)
Recipe Given By: Betty Crocker Cookbook, p. 325

1 comment:

Lynn Proctor said...

i love veggies on sandwiches--these look scrumptious!