5 Serves
65 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
29 µg / 400 µgCalcium
40 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
11 mg / 420 mgPhosphorus
37 mg / 1,250 mgPotassium
40 mg / 4,700 mgSodium
168 mg / 2,300 mgZinc
0 mg / 11 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
4 g / 50 gSaturated Fat
3 g / 20 gCholesterol
12 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
Unroll the refrigerated crescent roll dough and separate into triangles. Brush lightly with melted butter and sprinkle generously with cinnamon sugar.
Roll each triangle tightly from the wide end to the point to form the croissant shape, then place them on the prepared baking sheet.
Bake in the oven for 15 to 20 minutes until the pastries are golden brown and puffed.
Remove from the oven and allow to cool slightly on a wire rack before serving warm.
19
g46
g14
g.jpg&w=3840&q=75)
Chinese
French