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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
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Appetizer, Baking
Cuisine French, Italian
Servings 6
Calories 441 kcal


  • 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


  • 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


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


Calories: 441kcalCarbohydrates: 42gProtein: 12gFat: 26gSaturated Fat: 11gCholesterol: 57mgSodium: 867mgPotassium: 83mgFiber: 1gSugar: 18gVitamin A: 222IUVitamin C: 2mgCalcium: 220mgIron: 1mg