Ree Drummond's Breakfast Croissants | The Pioneer Woman

Ree’s breakfast croissants are filled with a delicious combination of eggs, cured meat and cheese, all wrapped in puff pastry. They are ideal for a grab-and-go meal on busy mornings. #ReeDrummond #ThePioneerWoman #FoodNetwork #BreakfastCroissants Stream #ThePioneerWoman on HBO Max: https://foodtv.com/StreamOnMaxYT! Get the recipe ▶ https://foodtv.com/47scVE6 Subscribe to Food Network ▶ http://foodtv.com/YouTube Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Breakfast Croissants Recipe courtesy of Ree Drummond Level: Easy Total: 1 hr 10 min (includes cooling time) Active: 30 min Yield: 8 servings Ingredients Sheet Pan Eggs: 2 tablespoons salted butter, melted, for the pan 1/4 cup heavy cream 6 large eggs, beaten Kosher salt and freshly ground black pepper Croissants: 2 sheets puff pastry (from a 17.3-ounce box) 1/2 cup sun-dried tomato pesto 1/2 cup shredded mozzarella 16 slices soppressata 2 large egg yolks, beaten 2 tablespoons Italian seasoning Directions For the sheet pan eggs: Preheat the oven to 350 degrees F. Line a quarter-sheet pan (9-by-13 inches) with parchment paper, allowing it to come up the sides. Pour the melted butter onto the parchment, and, using a pastry brush, cover the paper entirely with the butter. Mix the cream, eggs and a good pinch of salt and pepper in a bowl. Pour the mixture into the prepared sheet pan and bake until the eggs are set, 10 to 12 minutes. Remove from the oven and let cool slightly, about 5 minutes. Using the parchment overhang, remove the cooked eggs from the sheet pan. Cut into four long strips, then cut each strip in half crosswise. Set aside. For the croissants: Meanwhile, lay out the puff pastry. Using a pizza cutter, cut each puff pastry sheet into four 2-inch strips. Spread a tablespoon of the pesto on each strip, leaving a small gap at the top of each. Sprinkle the mozzarella over the pesto. Add 2 slices soppressata to each, folding as needed to fit on the pastry. Add a strip of eggs to each. Brush the top edge with some of the egg yolk, then fold over the puff pastry in 2-inch segments, allowing the pastry to meet the egg wash. Press lightly to seal. Repeat until you have 8 rolls. Place on a parchment-lined baking sheet. Brush the tops with the remaining egg yolk and sprinkle over the Italian seasoning. Bake until golden and crisp, 20 to 22 minutes. Let cool for a few minutes before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork ▶ TWITTER: https://twitter.com/FoodNetwork Ree Drummond's Breakfast Croissants | The Pioneer Woman | Food Network https://youtu.be/QjHoYsvldo0