2 Ingredient Cheese Croissants
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Cheese Croissants – this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Who doesn’t love cheese??
I have to say, so far 7th grade is kicking my behind. Between that and the new puppy? I feel like I can’t get any work done, let alone get dinners on the table and good lunches made. For example, today I ate arugula and a blueberry bagel for lunch and I think Jordan got salami and some goldfish in hers. #momfails
So much is different about middle school than elementary. I mean, obviously I knew that going in, but the anxiety level I have is so much more than I thought it would be. She’s changing classes which means she has 6 different teachers. That’s 6 different supply lists, expectations, grading systems, and homework expectations. Sixth grade was kind of a gap year in my opinion; by May it seemed the kids weren’t getting any real homework anymore. As it was, they only ever got math or reading homework; science and history was a once a quarter thing if even that. Now she’s getting homework in 6 classes! I can’t imagine how she’s feeling but me? I’m a wreck. I have a stack of papers on my desk from back to school night I have yet to read…and every hour I’m stopping what I’m doing to take Abby outside.
Getting dinner or lunch on the table is stressful but it doesn’t have to be. It just takes a bit of planning and creativity…so at some point I know I’ll figure it out. I know I’ll be making more of these cheese croissants too; they’re perfect for lunch or as an appetizer or snack, or even an easy dinner.
2 ingredient cheese croissants are perfect for any meal and they’re such an easy recipe to make!
One of the ways I make snacks and lunch easy for myself throughout the year is by making stuff ahead of time and freezing it. I’m famous at school for my pizza waffle sandwiches and peanut butter uncrustables. Another recipe I make uses crescent rolls and bakes them with turkey and cheese. They can all be frozen and by lunchtime they defrost perfectly.
I had some string cheese and started thinking about what I could do with it for Jordan’s lunchbox (she doesn’t like taking actual cheese with her; it gets too soft for her liking) and I found a box of puff pastry in my freezer. Of course! Those two ingredients can combine to make an easy 2 ingredient recipe good for ANY meal.
Cheese croissants for breakfast with bacon.
Cheese croissants for lunch with a side of turkey.
Cheese croissants for snack or appetizer with a dipping of salsa.
Cheese croissants for dinner with a nice big salad.
This easy recipe is one of the best multi-use recipes I’ve ever made!
The most important thing to think about when making a 2 ingredient recipe: using the best ingredients. Jordan loves the Horizon Organic cheese sticks for her after school snack, and I love that they have 7 grams of protein per serving and are organic. Same goes for the shredded cheese – we love sprinkling some cheddar or Monterey Jack on our tacos and salads for a flavor twist.
Really, if you ask me, cheese is a food group. If I could eat it every day for every meal, I would. We are a family of cheese lovers, that’s for sure!
You know what I realized after I made these easy cheese croissants? The beginning of football is in just a couple weeks and they’re the perfect appetizer to put out. ALL the kids (and adults alike) will love them and you can feel good knowing you’re serving the best ingredients in an easy recipe.
How to make easy cheese croissants:
- Make sure your puff pastry is thawed according to the package directions.
- I like using a pizza cutter to slice my squares evenly!
- Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
- Serve with your favorite dips to pump up the flavor!
Cheese Croissants – this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Serve them with dips for an extra treat!
- 1 box frozen puff pastry sheets, thawed (2 sheets)
- String Cheese (any flavor; I used Colby) and/or shredded cheese (any flavor; I used cheddar)
- Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Unwrap puff pastry and cut each sheet into 9 squares.
- If using string cheese, slice the cheese into 3-4 pieces.
- Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with water. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
- Bake for 10 minutes, or until golden brown and pastry is cooked through.
- Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.
This is a sponsored conversation written by me on behalf of Horizon Organic. The opinions and text are all mine.