Mushroom and Sun-Dried Tomato Croissants

Time: 20 mins
Effort: Easy

Pre-made croissant dough - enough for 4 croissants
1 box baby mushrooms 
6 sun-dried tomatoes packed in oil

Turn oven on to 375o. On a large cutting board, roll out one croissant triangle and cut into two strips with a sharp knife. (The pieces will be uneven, but that's ok). On each strip place one sun-dried tomato with a little of its oil, a small bunch of baby mushrooms and roll up the dough so that part of the mushrooms are exposed. Close the bottom of your wrap by pinching with your fingers. Place on a baking sheet lined with parchment paper. Continue to do the same with the rest of your dough and mushrooms, placing them approx. 2-3 inches apart on the sheet. Bake until the croissants have fluffed and are quite golden. Serve alongside any of your favorite dishes, or by themselves as an appetizer with your favorite dipping sauce.