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Prosciutto and Grana Padano Croissant Rolls
Janice Pattie
A savoury croissant roll filled with cured ham and italian hard cheese.
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Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course
Appetizer, Baking
Cuisine
French, Italian
Servings
6
Calories
441
kcal
Ingredients
Metric
US Customary units
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:
441
kcal
Carbohydrates:
42
g
Protein:
12
g
Fat:
26
g
Saturated Fat:
11
g
Cholesterol:
57
mg
Sodium:
867
mg
Potassium:
83
mg
Fiber:
1
g
Sugar:
18
g
Vitamin A:
222
IU
Vitamin C:
2
mg
Calcium:
220
mg
Iron:
1
mg