**Directions Breakfast Croissants**
1. Let the croissant defrost in the fridge for at least 2 – 3 hours.
2. Make a makeshift proofer by placing a bowl of hot boiling water into the bottom of the oven. Leave the oven switched off.
3. Place the defrosted croissant on a baking tray and let proof in the oven for 30 minutes to an hour until 1.5 times the original size.
4. Once proofed, egg wash the croissants lightly then bake at 175 degrees (fan) 185 (without fan, top & bottom heat) for 20 to 22 minutes.
5. Let the croissant cool then cut a hole in the middle.
6. Dip the bottom of the croissant with egg wash and some on the inside.
7. Place the mozzarella cheese, pepperoni slices and egg into the dipped croissant.
8. Bake the filled croissants at 165 degrees for 15 to 20 minutes.
9. Garnish with parsley flakes and serve warm.

1. Prepare the Dough Properly: Keep your butter and liquids cold to ensure proper lamination and prevent the butter from melting into the dough.
2. Lamination Technique: Create a butter block by flattening cold butter into a square and wrapping it in plastic wrap. Chill it before incorporating it into the dough.
3. Shaping the Croissants: Roll the dough into a thin rectangle before cutting it into triangles. Ensure you have a sharp knife or pizza cutter for clean edges.