Mini Croissants

Directions

1. 1
   Unroll the dough and cut each baguette shape into 4 triangles.
2. 2
   Lay onto each triangle a slice of gruyere. Roll each triangle from the wide end to the point to form a minicroissant.
3. 3
   Space them out on the greased cold shelf.
4. 4
   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.