Merguez & Fontina Stuffed Croissants

Ingredients

• Merguez sausage
• 2 cloves garlic, finely sliced
• Parsley stalks
• Parsley leaves
• Fontina cheese, thinly shaved
• Leftover croissants (about 24 hours old)
• Salt and pepper

Method

1. Heat a pan and cook the merguez sausage with a touch of chili, salt, and pepper.
2. Add sliced garlic and spread it in the pan until golden.
3. Add parsley stalks to the pan for flavor during cooking.
4. Slice off the lids of the croissants and create a pocket inside by pressing with thumbs.
5. Mix the cooked merguez, garlic, and parsley stalks with the flavored oil from the pan.
6. Fill the croissant pockets with the sausage mixture.
7. Add thinly shaved fontina cheese on top.
8. Place the stuffed croissants on a tray and grill for 30 seconds until crisp.
9. Add parsley leaves just before serving for color and fragrance.