5 Ways to Transform Hy-Vee Bakery Croissants

Food Love: Ingredient Focus
5 Ways to Transform Hy-Vee Bakery Croissants

Primary Media


October 23 2019


Did you know our Hy-Vee Bakery Croissants could be transformed into so many tasty treats? We've got chocolate croissants, Danish rolls, Monte Cristo Sandwiches and so much more.

  1. Monte Cristo Sandwich Casserole

    Cut Hy-Vee Bakery croissants in half and layer with meat and cheese. Top with egg and half-and-half mixture. Allow to soak 2 hours or up to overnight. Bake at 350 degrees for 45 minutes or until set and internal temperature reaches 165 degrees.

  2. Bacon and Egg Breakfast Croissant

    Split 1 Hy-Vee Bakery large croissant; toast in a toaster and spread bottom with purchased pesto. Set aside. Whisk together 2 Hy-Vee large eggs and 2 tablespoons water. Heat a small nonstick skillet over medium heat. Add 1 teaspoon Gustare Vita olive oil and 1 teaspoon Hy-Vee salted butter. When hot, add egg mixture to skillet. Coat until eggs are set, turning once. Place 1 slice Hy-Vee sharp Cheddar cheese on top of eggs, then fold eggs in half. Place cheese-filled egg, 2 slices crisp-cooked Hy-Vee sweet smoked bacon on top. Finish with toasted croissant top.

  3. Chocolate-Stuffed Croissants

    Preheat oven to 200 degrees. Make a small cut into one side of 2 Hy-Vee Bakery mini croissants. Break 2 squares of Zoet 57% dark chocolate into small pieces; stuff one square of broken chocolate into each croissant. Place on a rimmed baking pan. Warm in oven for 10 minutes or until chocolate is melted. Sprinkle with Hy-Vee powdered sugar, if desired.

  4. Easy Croissant Danish Rolls

    Cut an "X" in the top centers of 8 Hy-Vee Bakery mini croissants. Using the handle of a wooden spoon, poke a hole into the "X" and move in a circular motion to create a hollow shell. Beat together 1 (8-oz.) package softened Hy-Vee cream cheese, 1 (8-oz.) container mascarpone cheese, 3 tablespoons Hy-Vee powdered sugar, and 1 teaspoon lemon juice. Pipe filling into each hollowed croissant; spoon 1/2 teaspoon warmed Hy-Vee apricot preserves on top of each croissant.

  5. Fruit and Yogurt Croissant Cones

    Preheat oven to 350 degrees. Cut 1-inch off one end of 8 Hy-Vee Bakery mini croissants. Crumble ends and spread on a baking sheet. Bake for 4 minutes or until toasted. Hollow out trimmed croissants. Spoon 1/4 cup Hy-Vee vanilla nonfat Greek yogurt into each croissant cone. Top each with 1/4 cup Hy-Vee Short Cuts mixed berries. Sprinkle with croissant crumbs.