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Prosciutto and Grana Padano Croissant Rolls
A savoury croissant roll filled with cured ham and italian hard cheese.
Ingredients
- 1 350 grams pack of ready made croissant dough
- 100 grams pack of Prosciutto
- 75 grams Grana Padano grated
- 75 grams mozzarella grated
- 150 grams 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