Croissant Parmesan Parsley Rounds


½ C grated parmesan cheese
1/3 C (shy) Duke’s mayonnaise
1/8 C basil flavored oil
1/8 t pepper
½ t kosher salt
¼ C loosely packed chopped fresh parsley
1 sheet of either the croissant dough, or puff pastry.


  • Unroll dough onto floured surface. Using a spatula, slather about ¾ of the mixture all the way to the edge. Roll from the long side. Cut into 12 even pieces. Put into greased muffin tin. Bake as directed on dough container. I cooked mine at 375 degrees F for 10 minutes. Can slather the tops with a bit more of the remaining mayo mixture, while still hot, before serving.
  • *You can use either the sheets of croissant dough, or puff pastry, or sheets of pizza dough. I think my preference in puff pastry!

Get the cookbook!

Let's think about food preparation as art, and flavors as adventurous stories. Say ‘goodbye’ to safe sequences, or copycat flavors, and use your senses to curate the perfect meal. My recipes help your kitchen come to life as I share anecdotes about food chemistry, and fun shortcuts that conquer menu-mediocrity. my cooking style is one that combines everyday ingredients into sensuous layers that wake up the bored palate as I reveal easy-to-understand tips, tricks, and hacks so everyone can prepare and serve Bling Cuisine with confidence and joy!


Follow us Ifeellikecooking