Start by preheating your oven to 350 degrees F and grabbing a parchment lined baking tray.
Slice your croissants down the middle and then stick them on your baking tray.
Remove the plastic covering from the ginger bread cookie dough and then slice it in to thin slices. Place 2 slices of cookie dough in the centre of the croissant and push it down slightly; close the croissant and add another slice of dough to the top of the croissant.
Bake these for about 12 minutes. Let them cool slightly before dusting them with the cinnamon icing sugar mixture.
