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Ingredients
- 1 can Refrigerated Croissant Dough
- 12 Slices Gallo Dry Salame
- 2 Roma tomatoes (diced 1/4")
- 8 Basil Leaves (fresh cut into thin strips)
- 1/4 C Red Onion (finely chopped)
- 1 TBLS Balsamic Vinegar
- 2 TBLS Spaghetti Sauce
- 2 Slices Provolone Cheese
Details
Servings 8
Preparation
Step 1
Combine tomatoes, basil, onion, and vinegar in a bowl, mix well and set aside. Open croissant dough and carefully separate into two sections -- DO NOT separate into individual croissants. Lay both dough sections out flat and layer salame along one edge of each dough sheet, top with cheese. Spoon one tablespoon of spaghetti sauce over each sheet, then divide tomato mix and spread evenly over both sheets. Fold croissant dough over filling and press dough edges lightly with fingertips to seal. Bake according to directions on dough package.
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