Prosciutto and Grana Padano Croissant Rolls

I’m going for a bit of fusion food  with these Quick and Prosciutto and Grana Padano Croissant Rolls.   I’ve combined French croissants with Italian Prosciutto di San Daniele & Grana Padano in a savoury ‘cinnamon roll’ style snack.  They were totally delicious, would be great for parties, kids will love them too and you can make them more of an everyday dish using your own favourite ham and cheese combination. 

These delicious rolls are really simple to make and can be enjoyed on their own, with soup,  they make an ideal packed lunch too. I’m going to give you  some step by step photographs  so you can easily see how to make these Prosciutto and Grana Padano Croissant Rolls:

STEP 1: Gather your ingredients.  A pack of Prosciutto di San Danielle, a wedge of Grana Padana cheese, grated mozzarella, fig jam (or other preserve) and pre-prepared croissant dough in a can. 

STEP 2:  Heat the oven to 200C.  Roll out the croissant dough, IGNORE the perforations and cut it in two straight down the middle.

STEP 3: Cover the dough with the Prosciutto di San Daniele

STEP 4: Cover the Prosciutto di San Daniele with some grated Grana Padano.

STEP 5: Sprinkle over some grated mozzarella and add spoonfuls of fig jam or other sweet preserve.

STEP 6: Roll up the dough from the short end, you should have two ‘swiss roll’ style pieces.

STEP 7: Butter a round baking dish, slice the two ‘swiss rolls’ with a sharp knife and lay the slices cut side up into the dish.  Bake at 200C for 10-15 minutes

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Prosciutto and Grana Padano Croissant Rolls

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

A savoury croissant roll filled with cured ham and italian hard cheese.

Servings: 6

Ingredients

• 1 350 g pack of ready made croissant dough
• 100 g pack of Prosciutto
• 75 g Grana Padano grated
• 75 g mozzarella grated
• 150 g fig jam
• 1 egg

Instructions

1. Heat the oven to 200C.
2. Roll out the croissant dough, IGNORE the perforations and cut it in two straight down the middle.
3. Cover the dough with the Prosciutto
4. Cover the Prosciutto with some grated Grana Padano.
5. Sprinkle over some grated mozzarella and add about 6 spoonfuls of fig jam to each piece of dough.
6. Roll up the dough from the short end, you should have two 'swiss roll' style pieces.
7. Butter a round baking dish
8. Slice the two 'swiss rolls' with a sharp knife and lay the slices cut side up into the dish.
9. Brush with beaten egg.
10. Bake at 200C for 10-15 minutes

Recipe Notes

I used homemade fig jam, but you can buy a Fig Conserve in most supermarkets, or use cranberry jelly, or even a chutney.

Prosciutto di San Daniele is produced only in the Friuli Venezia Giulia region, in the hilly area around the town of San Daniele in the province of Udine, in the extreme north-eastern part of Italy. Recognisable by its typical guitar-like shape, the presence of the trotter and the Consortium brand, Prosciutto di San Daniele  is made solely of the meat of pigs born and bred in Italy and sea salt. It is a natural food product with no additives or preservatives of any kind

Grana Padano is made from unpasteurised, semi-skimmed cow’s milk from two milking and generally aged for two years. At the end of the cheese making process, Grana Padano develops a firm, thick and deeply straw-coloured rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian which is reflected in the fine granular texture with an intensely sweet flavour. As Grana Padano ages, the flavours become pronounced, savoury and complex and the texture becomes more crumbly.