At our recent scavenger hunt I served mini ham and cheese croissants with a savory glaze which were very popular.
Croissants are good with both sweet and savory fillings. (Photo from the scavenger hunt where I used a ham and Swiss cheese filling.)
For our Casablanca night snacks I decided to switch-up the filling from ham and cheese to a spicy sausage a la Morocco. The glaze remained the same however because I don’t think it can be improved and I have all the ingredients in the pantry.
This time we used fresh guatemalan-spiced chorizo.
I pre-fried the sausage and added some to each mini-croissant which had been cut in half horizontally. I packed them into a baking dish and covered everything with the glaze and baked them at 350 degree oven for 20 minutes (15 minutes covered with foil, 5 minutes uncovered).
While these croissant sandwiches would be delicious just like this the glaze really elevates the taste.
The Glaze:
Melt and mix the following ingredients in a pan on the stove and pour over the sandwiches before baking.
- 1 stick of butter (1/2 cup)
- 1 tablespoon Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon poppy seeds
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
The glazed and baked sandwiches were popular once again.
Party food. Yum. (Also good for breakfast.)
Jo
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