Croissant Dough
Toppings
Dried Figs
Goat Cheese
Red Onion
Prosciutto
Olive Oil
Salt & Pepper
Parmesan
I first had this at a place in DC, Logan Circle, called Birch & Barley and I've been craving it ever since. The toppings are all personal choice, however much or little you'd like. Bake at 350 for 12 min, the Parmesan goes on after it's out of the oven.
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