Maple-Glazed Chicken Mini Croissants

• 2 cups cooked chicken, finely chopped
• 1/4 cup celery, chopped
• 1/2 cup mayonnaise
• 4 green onions, finely sliced
• Salt and freshly ground pepper
• 1/2 cup green onions, finely sliced
• Salt and freshly ground pepper, to taste
• 24 mini croissants or other small brioche buns

1. In a large bowl, mix the first 6 ingredients of the chicken filling. Refrigerate until ready to use.
2. Heat a large non-stick skillet over medium heat.
3. Pour maple sugar into a small plate.
4. Brush the tops of the mini croissants with melted butter. Press the buttered side into the maple sugar to coat. Place a few croissants at a time, sugar-side down, into the hot skillet. Let caramelize for a few seconds, keeping a close eye to avoid burning. Repeat with remaining croissants. Let cool for about 5 minutes
5. Slice the mini croissants in half horizontally.
6. Spoon the chicken mixture onto the bottom half of each croissant.
7. Top with the caramelized half and serve immediately.

• Melted butter
• 1/2 cup maple sugar