Pomegranate Feta Sunflower Croissant These are so easy to make...

Pomegranate Feta Sunflower Croissant

These are so easy to make it?s not even funny. Mentally innovated these on my plane ride last week and I couldn?t be more pleased with the result. Perfect side anecdote to a salad, or an easy appetizer, or mid-morning snack. I took this photo as I enjoyed this little treasure out on my sister?s snow-covered porch here in the oh so pretty mountainous Oregon. Make a cup of hot breakfast tea to join in and this duo may make all your taste bud dreams come true. I?m probably bias, but this was the perfect little snowy day treat :) What you?ll need:

1 can of croissant rolls (or more, but 1 can will make 8)

1 fresh pomegranate, seeded

1 package of roasted sunflower seeds

1 block of feta

2 tbsp of honey for drizzle (optional)

Preheat oven to 375.

Take the croissant dough triangles and form into flat rounds. Cut off a chunk of feta and place in the middle of each round, about an 1 1/2 inch diameter in size. Sprinkle sunflower seeds and top with 4-5 pomegranate seeds. Tightly roll in the edges of the croissant dough until only the center is visible. Pop in the oven for about 12 minutes on the top rack or until golden brown. Drizzle with some local honey. Pop onto a plate, and enjoy. (That easy? Yep.)