• 235 ml (235 gr) of Pillsbury frozen croissant
  • 285 ml (1 can) of drained asparagus
  • 190 ml (3/4 cup) of grated Mozzarella cheese
  • Salt and pepper up to taste
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  • Preheat oven at 350 °F (180 °C).
  • Undo croissant dough on an oven safe plate. Garnish with drained asparagus. It's imporant to well drain asparagus if you don't want your croissant to be soggy. Spread with cheese, up to taste. Salt and pepper.
  • Close the dough into croissant. Be sure that the dough is well closed or cheese will flow out. Cook until croissant browns, so about tens of minutes.

Chef's notes

Note : Serves hot. These asparagus croissant melt in your mouth.