It’s a croissant. It’s a waffle. But wait! It’s also stuffed with stuff. That stuff just happens to be some leftovers I had on hand but there is no limit to the options here-sweet, savory – whatever you like. In fact, I have a feeling more Croisaffles will be coming your way soon!
Several mini croissants
Thinly sliced beef (this is some leftover smoked tri-tip from Manas Ranch)
Sliced Monterey Jack Cheese
Cooked mushrooms and onions (these are leftover from a grilled vegetable pack)
1 ½ teaspoons cream style horseradish
Preheat waffle iron. Cut most of the way through a mini croissant, being sure to leave one edge in tact. Spread horseradish in the middle of the croissant, add in steak, mushrooms, onions and cheese. Place filled croissant on hot waffle iron and press until closed.
Cook around 2 minutes or until brown, open waffle iron, remove and serve.