For the recipe of pistachio bread croissants with mortadella, roll out the bread dough into a rectangle about 0.5 cm thick. Jog it to get a regular shape. Brush the surface with a beaten egg together with a drop of milk.
Then cut the rectangle in half, lengthwise, then divide each half into 8 triangles. Sprinkle the pasta with the chopped pistachios and close the triangles, rolling them from the base towards the tip; then fold them back into a crescent, making the croissants.
Place them on a plate covered with parchment paper; brush them on the surface with the egg and sprinkle with chopped pistachios. Bake at 200 ° C for 18-20 '. Remove the croissants from the oven and serve hot with the mortadella.
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