European Croissant

Categories: Bread
Yield: 4 Servings

1/2 c Plain yogurt
1/2 c Shredded cucumber
1/4 ts Dill weed
4 Croissants; split
Leaf lettuce
4 sl Velveeta pasteurized process
-cheese spread; cut in half
-diagonally
Tomato slices
Alfalfa sprouts

Combine yogurt, cucumber and dill weed; mix well. For each sandwich, spread
each croissant half with 1 tablespoon yogurt mixture. Cover bottom half of
croissant with remaining ingredients. Serve with top half of croissant. 4
sandwiches.

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

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