Instructions: Unroll the dough and cut each baguette shape into 4 triangles.

Lay onto each triangle a slice of gruyere. Roll each triangle from the wide end to the point to form a minicroissant.

Space them out on the greased cold shelf.

Brush each croissant with beaten egg. Bake on the third set of runners from the top of the roasting oven for about 10 minutes until puffed up and golden brown.

Serve warm.

I find the best way to make these is to buy the tin of minibaguette dough from the chill counter of the supermarket.

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