Garden Vegetable Croissants


Main Dish
Garden Vegetable Croissants

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    Servings and Ingredients

    Serves 4
    8 oz. cream cheese, softened
    3 tbsp. chopped carrot
    1 tsp. chopped parsley
    1 tsp. chopped celery
    1 tsp. chopped red bell pepper
    1 tsp. chopped green bell pepper
    ½ tsp. seasoned salt
    4 large croissants
    thinly sliced cucumber
    alfalfa sprouts


    1. Beat cream cheese, carrot, parsley, celery, red bell pepper, green bell pepper and seasoned salt in a small mixing bowl or food processor until light and fluffy.
    2. Cover and refrigerate for 3 hours.
    3. Slice each croissant lengthwise.
    4. Place 3 to 4 thin cucumber slices on the bottom half of each croissant.
    5. Top with the cream cheese mixture and then sprinkle with alfalfa sprouts.
    6. Cover with the top half of the croissant.