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Export 9 ingredients for grocery delivery
Step 1
Preheat oven to 350°F (180°C). Arrange bottom half of croissants in a single layer on a large baking sheet, lined with parchment paper.
Step 2
Spread the pesto sauce over each half, then stuff with sun-dried tomatoes, artichoke hearts, cherry tomatoes, mozzarella and arugula leaves into the croissant. Top with second half of the croissant buns.
Step 3
Brush each croissants with melted butter, sprinkle with black sesame, and bake for about 5 minutes or until croissants are crispy and cheese melted. If at anytime, the top is browning, cover with aluminium foil during baking. Serve immediately with a few fresh basil leaves if desired.
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