Breakfast Croissants
Ingredients
- 2 tablespoons salted butter, melted, for the pan
- 1/4 cup heavy cream
- 6 large eggs, beaten
- Kosher salt and freshly ground black pepper
- 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
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