Croissants

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Using danish dough, roll dough out and cut into a 8″ strip.  Using a home made template, cut 8″ high triangles with a minimum base of 4″.

Cut small slit in the base.  Pick up triangle and stretch slightly.  Using a small piece of left over dough, make a small ball and put at the top of the slit.  Fold dough over the ball and then roll up – loosely – to form a croissant.  Bend ends in and put on a sheet to rise.  Cover and let rise 2 hours.

Brush the croissants with an egg wash

Heat oven to 450 degrees.  Bake 8-10 minutes

NOTE:  if you want, you can add some cheese, ham, or other filling on the unrolled triangle before rolling up.  Try experimenting with fillings!