As soon as these make it to the kitchen table, they’re snatched up before I can even think of having one!

1 package of store-bought croissant dough (8 pieces)
1 cup shredded Gruyère cheese
1/2 cup cream cheese, softened
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 egg, beaten (for egg wash)
Salt and pepper to taste

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, combine the Gruyère cheese, cream cheese, chives, parsley, salt, and pepper. Mix until well combined.

Unroll the croissant dough and separate it into individual triangles.

Place a tablespoon of the cheese and herb mixture at the wide end of each triangle.

Roll up each triangle, starting from the wide end, and place them on the prepared baking sheet, seam side down.

Brush the tops of the croissants with the beaten egg to ensure a golden brown finish.

Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and the cheese is melted and bubbly.