Vegan Salsa di Noci Buns

                          

On sunday morning Breakfast can be celebrated and extended and therefore you may need some fresh hot buns but also quickly done... One will also chill on sunday, no? Here is a quick done recipe for some buns that I filled with a salsa die noci that I bought in Italy last holidays. So for me this treat reminds me also some good days.. Holidays.. Italy.... Sun... Fun.... If you don' t have a salsa di noce (could be hard to find outside Italy) just take some Pesto genovese..... 

I also used once again half of a pack of a ready to bake Croissant dough and my little muffin forms. If you don't have little muffin forms, no problem at all. Or you take normal muffins form and get bigger buns (attention here for baking time.. Might be longer..) or you just bake on a baking tray armed with parchment paper. Then you get a sort of rolls.. The taste is similary delicious... ;) 

You need:l

200 g of a ready to bake croissant dough 

1 glass of salsa di noci (or Pesto)

Some pine nuts

Little bit of butter for your forms as well as some flour

To prepare (you'll get about 12 little buns):

1. Preheat your oven to 180 C and prepare your muffin tray: buttering and dusting with some flour

2. On your dough smear the salsa and roll to the middle from both sides to get a long roll. Then cut in about 2 cm wide pieces.

3. Place in your prepared muffin tray and put on each bun some pine nuts.

4. Bake for about 18 minutes until golden brown

Breakfast here we come, we' re ready!