As college students, we’re often in a crunch. When you’re low on time, money or food in the fridge, Chinese takeout and pizza delivery tend to prevail over a homemade meal. The Crunch is here to provide recipe ideas during those times of desperation, because let’s face it, even that ever-reliable, cheesy, salty pizza gets old when you eat it four nights a week.
All recipes included on The Crunch are one of three things:
-5 ingredients or fewer
-Cost less than $10 total
-Dorm-room friendly
Now that introductions are over, I present to you the inaugural recipe for this series, a peach croissant breakfast sandwich, complete with mascarpone cheese. Not only is this recipe 5 ingredients or fewer, but the finished product is portable. Take it to campus for breakfast after that 8 a.m. lecture you were hardly awake for, or eat it on the way to class.
Peaches are at their peak during late August and early September, so make this recipe now to take advantage of the juicy, sweet fruit before it’s out of season.
Peach Croissant Breakfast Sandwich
1 croissant, halved
1 tablespoon mascarpone
1 tablespoon raspberry preserves
1/2 peach, sliced
Powdered sugar, optional
Preheat oven to 325 degrees. Lay croissant halves face down on a sheet pan, and toast for 3 to 5 minutes, or until golden brown. Spread mascarpone on one half of the croissant, and the preserves on the other. Sandwich peaches between croissant halves, sift powdered sugar over sandwich, if desired.