Ingredients
350g croissant dough
75g garlic butter
2 rosemary sprigs, leaves picked and chopped
dips, to serve
Method
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Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tin with baking parchment. Unroll the croissant dough and squeeze the perforated lines back together. Use a pizza cutter to cut the dough into 2cm thick strips, working across from one of the shorter edges. Roll each strip and place, swirl-side up in the tin. Arrange the rolls randomly.
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Melt the butter with the rosemary and pour it over the rolls. Bake for 40 mins until golden brown. Serve with your favourite dips.
PER SERVING
304 kcals • fat 23g • saturates 13g • carbs 20g • sugars 4g • fibre 1g • protein 4g • salt 1.1g
