18 oz. of Cottage Cheese OR 8 oz Cream Cheese
4 oz. of shredded Mozzerella
0.5 lb Chicken Breast, cooked and chopped OR 1 cup White Beans, drained
1-2 Garlic Cloves, crushed or chopped
Oil of Choice
1 medium Onion, chopped
3 Artichoke Hearts, chopped
2 Portabella Mushrooms, chopped
3 tubes low-fat Croissant Rolls OR make your own using THIS recipe
Additional add-ins to consider: spinach, kale, etc.
1. Cook onions, garlic, mushrooms, artichokes, etc. in skillet. When fully cooked, stir in chicken or white beans and remove from heat. Place mixture into a large mixing bowl.
2. Add two cheeses to mixture from step 1. Stir thoroughly.
3. Place two croissant rolls in a rectangle shape on baking sheet/pan and spread it as thin as you can without breaking the dough. Then add 0.5 cup of mixture from step 2 to the dough. Wrap it up by bringing in all corners and pressing them together. Repeat this until you’ve made all of your pastries.
4. Bake at 350F for 20 minutes or until pastries are golden brown. Allow to cool for 5-10 minutes before serving.
Note: This recipe makes 12-16 pastries.