Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a small bowl, combine all Sauce ingredients.
- Unroll the croissant dough sheet and spread evenly with the Sauce mixture, leaving a small border.
- Sprinkle the Filling evenly over the sauce.
- Roll up the dough tightly into a log. Cut the log into 12 equal slices.
- Place the slices cut-side up on the prepared baking sheet.
- In a small bowl, whisk together the Egg Wash ingredients. Brush the tops of the croissant bombs with the egg wash.
- Bake for 15-20 minutes, or until golden brown and the cheese is melted and bubbly.
