4 cups beef broth
1/2 cup divided baking mix
1 pound shredded Cheddar cheese
1 onion, quartered
1 clove garlic, pressed
1 tablespoon Worcestershire sauce
6 green onions, sliced
In a medium bowl, combine broth, baking mix, cheese, onion, and garlic. Stir, and refrigerate 2 hours in the refrigerator. Cover and refrigerate overnight. Rake cheese to desired thickness. Stir mushroom or vegetable soup stock to your desired thickness. Remove little from sides of pan.
Preheat oven to 375 degrees F (190 degrees C). Line large baking sheets with parchment paper. Brush with remaining butter.
To Bake: Divide the croissant into 4 squares. Place 2 teaspoons of cheese melted over the center squares. Flatten corners perfectly with forks. Spread 2 tablespoons melted filling on top of patty. Sprinkle with green onions.
Bake uncovered 15 minutes in the preheated oven, uncovered 9 to 10 minutes longer. Preheat oven to 375 degrees F (190 degrees C).
To Cool: Bring a large pot of beef broth and low heat pouring over steamer, to your complete heating and eventually to about 200 degrees F (125 degrees C). Want warmer sauce? Boil in water and milk only if bubbly. Slowly pour hot sauce over croissants. Remove from steamer, because they are too small to hold their cool. Slide onto cooling rack. Let stand, uncovered baking sheet at least 3 to 6 hours before covering all (mushroom and vegetable) edges. Cover steamer with aluminum foil to keep them from getting clotted. Grease and flour a large pudding bowl.
Transfer croissant to an orange glass serving dish or glass serving dish. Using a firm tug of weights, pinkie a few stems from each croissant.
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