Cook the croissants, strain and set aside.
Finely mince leftovers such as bacon, ham, meat loaf or roast in a cutter. Alternatively, you can also cut small cubes.
Peel garlic and onion, chop very finely.
Wash parsley, shake dry and finely chop the leaves.
Melt the butter in a large frying pan and brown the meat, add the onion and garlic and fry for about 10 minutes, then add the chopped onion and garlic. Season with salt and pepper.
Finally, add the croissants and sauté briefly.
Garnish with parsley and serve the croissants immediately.