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Home » Baking » Prosciutto and Grana Padano Croissant Rolls

October 6, 2016 By Janice Pattie 10 Comments

Prosciutto and Grana Padano Croissant Rolls

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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. 

Quick and Easy Prosciutto and Grana Padana Croissant Rolls

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:

 

Ingredients for 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. 

roll out the croissant dough

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

Croissant dough with prosciutto

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

Croissant with prosciutto and grana padana

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

Add the mozarella and fig jam

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

roll up the dough

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

Slice the rolls, Butter a round baking dish

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

Janice Pattie
A savoury croissant roll filled with cured ham and italian hard cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Baking
Cuisine French, Italian
Servings 6
Calories 441 kcal

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
 

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

Notes

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

Nutrition

Calories: 441kcalCarbohydrates: 42gProtein: 12gFat: 26gSaturated Fat: 11gCholesterol: 57mgSodium: 867mgPotassium: 83mgFiber: 1gSugar: 18gVitamin A: 222IUVitamin C: 2mgCalcium: 220mgIron: 1mg
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 Here is a little information about the main ingredients for these Prosciutto and Grana Padano Croissant Rolls: 

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.

Baked Croissant rolls

 

 

 

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Filed Under: Baking Tagged With: cheese, ham, prosciutto, snack

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Reader Interactions

Comments

  1. Lucy says

    October 7, 2016 at 11:27 pm

    I love the idea of croissant rolls, they would make a great lunch or be good as part of a party spread! I bet my lot would love these, will try them out very soon.

    Reply
    • Janice Pattie says

      October 8, 2016 at 9:29 am

      Thanks Lucy, yes I think kids would love them.

      Reply
  2. Camilla says

    October 8, 2016 at 12:01 pm

    Love these Janice, so tasty and delicious, I’m craving one right now:-)

    Reply
    • Janice Pattie says

      October 8, 2016 at 12:26 pm

      Thanks Camilla, me too!

      Reply
  3. Dom says

    October 8, 2016 at 12:33 pm

    what a brilliant idea. I don’t think i’ve ever used these ready rolled croissant pastry things before but I love the way you’ve used them! Gorgeous x

    Reply
    • Janice Pattie says

      October 8, 2016 at 1:51 pm

      Thanks, Dom. Can’t believe you’ve never used the croissant dough, it’s such a time saver!

      Reply
  4. Jacqueline Meldrum says

    October 8, 2016 at 12:46 pm

    Oh great idea. I am going to try a veggie version of this. Thanks for the inspiration Janice. Fab!

    Reply
    • Janice Pattie says

      October 8, 2016 at 1:52 pm

      They would be brilliant as a veggie treat too, anything with croissants and cheese is going to work!

      Reply
  5. Chloe Edges says

    September 18, 2019 at 3:18 pm

    OMG how have i never seen this recipe before! Dammin I had some of the croissant dough last week but used it as croissants. I clearly missed a trick! I’ll go buy some more…..

    Reply
    • Janice Pattie says

      September 18, 2019 at 3:23 pm

      Ah yes, you can stuff croissants with all sorts of lovely savoury and sweet fillings.

      Reply

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Hello, I’m Janice, I live on a farm and I love to cook and bake. My aim is to be your friend in the kitchen, providing simple and delicious recipes, friendly advice, inspiration, and honest reviews. Read more on my About page.

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