Garlic Bread

Let the butter get to room temperature over an hour or two

1. While waiting for the butter to soften, grate the 4 cloves of garlic, grate 1/ 4 of a cup of parmigiano Reggiano, rough chop 4-6 sun dried tomatoes, rough chop 12-14 basil leaves, and make an egg wash (1 egg + 1 tablespoon of water and whisk)

2. Once the butter is soft, place the butter and all of the ingredients (not the dough, or egg wash) into a blender and blend into a smooth paste. If not blending well, take out of the blender, place in a bowl and vigorously stir. You want to break down the sun dried tomatoes as much as possible so there are no clumps.

3. Now open the can of croissant dough, and place on a clean, and lightly floured surface.

4. Once the dough is rolled out flat, add a generous layer to the entire dough surface. You will use a third to a half of the butter mixture. 

5. Once the butter is spread out, roll the dough into a log.

6. Once in a log, you have a few options. You can place it into a baking dish long enough to fit the entire dough log, you can cut it in half for a smaller baking dish (what I used), or you can cut the dough into 8 equal segments. If you cut into 8 equal segments, the baking time is different. 

7. Once the dough is in its baking container, brush the egg wash over the top of the dough.

8. Once brushed, place dough into an oven set to 375 degrees for 18-20 minutes. If cut into 8 pieces and placed on a baking sheet, cook at 375 for 12-14 minutes.

9. Final product should be golden brown with a crunchy top. Once out of the oven you can brush with additional garlic butter and sprinkle flaky salt on top. The inside of the dough will be hollow. Do not panic, this is correct. The middle will also look like uncooked dough, it is not. The inside will look uncooked when it is actually just saturated with the compound butter that was placed inside.