Savory croissants: you can prepare them in many delicious flavours!

Puff pastry
Egg wash
Sesame and poppy seeds

For the salmon filling:
8 slices of smoked salmon
80g (½ cup) of ricotta
2 scallions, sliced
Salt, pepper

For the zucchini filling:
½ zucchini, cut into cubes
olive oil, salt
6 slices of brie

For the mushroom filling:
4 slices bacon, chopped
100g (1 cup) of cremini mushrooms, chopped
1 garlic clove, minced
6 slices fontina cheese

For the ham filling:
6 slices of ham
6 slices of scamorza

1. Preheat the oven to 190°C/374°F.
2. Roll puff pastry and cut into triangles.
3. Mix ricotta with salt, pepper, and sliced scallions for the salmon filling. Place a dollop of ricotta on top of each triangle and place salmon slices on top. Roll.
4. For the zucchini filling, cook chopped zucchini in olive oil with salt for 5 minutes. Place zucchini filling on top and add a brie. Roll.
5. For the mushroom filling, cook bacon until all the fat renders out and the bacon becomes crispy. Add mushrooms and cook for 5-7 minutes. Mix in garlic, and season with salt and pepper. Place filling on top of the pastry triangle and roll.
6. Place ham and cheese on top of the pastry triangle for the ham filling. Roll.
7. Brush with egg wash. Sprinkle poppy seeds and sesame on top. Bake for 18-20 minutes.
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