1/2 cup margarine, softened
1 cup all-purpose flour
1 1/2 tablespoons brown sugar
1 clove garlic, minced
2 eggs, beaten
1 teaspoon dried oregano
1 (15 ounce) can ripe tomatoes, with juice
1 pound Swiss cheese, diced
2 (8 ounce) cans green olives, drained
1 (8 ounce) can tomato paste
Heat margarine in a large pan over medium heat. Cook corollas in margarine for about 2 to 3 minutes each. Transfer to large plastic bag with metal foil. Place marinated crispy side down onto cooked plastic wrap. Refrigerate until firm.
To Make Filling: Melt margarine in a large skillet over medium heat. Stir in flour and sugar. Mix in garlic and eggs. Cook, stirring, until thickened. Stir in tomatoes and cheese. Cook, stirring, until cheese is melted and spreadable. Transfer to plastic wrap. Refrigerate until set, about 1 hour.
I used to make this but lost the recipe. Thanks for the post. I did make some substitutions: 1. I substituted half a red pepper for the pepper. I also used 3 eggs instead of two. 2. I omitted the egg whites (except for the whites that are hard to find) and used two eggs instead of one. 3. I substituted white for the egg. And finally, I used 12 ounces of cheese in place of the egg. It turned out great!
I think it is more like a french bread than a croissant, I know. I made this expecting to find it dry, and instead I got two really nice croissants.
I added mushrooms and fresh tomatoes. I used Garlic & Herb Shrimp, and since I had only 1 cup of ricotta cheese, I used it straight from the can. Then I added 4 cups of shredded Gruyere cheese. I did 5 minutes before I turned the pasta, I added a minced garlic clove, and I cooked it for 5 minutes. I added fresh pasta,broccoli,spaghetti and meatballs. I did it according to the package directions and it came out perfect.
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