- 4 large baked croissants, frozen for cutting
- 1 ⅓ cups chopped rotisserie chicken
- ½ cup diced roasted red pepper
- 2 cloves garlic, minced
- 1 cup chopped marinated artichoke hearts
- ½ cup chopped fresh spinach
- ½ cup sliced green onions
- ½ cup sliced black olives
- 2 teaspoons Greek seasoning - I used Greek Freak seasoning
- 1 cup shredded mozzarella cheese
Using a sharp paring knife, cut an opening in each of the 4 frozen croissants. Freezing the croissants makes this step easier and helps make sure they do not get crushed during the process. Using your fingers, carefully pull the top of each croissant off and press the insides to the bottom and sides of each pastry. Set them on a large baking sheet covered with a silicone baking mat. Preheat the oven to 400°F and set the baking sheet aside.
In a mixing bowl, combine the next 8 ingredients (chopped rotisserie chicken through Greek seasoning. Stir well to combine and carefully spoon the filling into each of the hollowed out croissants on the baking sheet. Sprinkle each of the croissants generously with the mozzarella cheese.
Bake the croissants until the fillings are hot and the cheese is melted and just a little bubbly, about 15 minutes. Serve warm.
- Yields: 4 servings
- Preparation Time: 30 minutes