These croissants were hot from the oven in less than 15 minutes.
Yes I faked it a bit with these croissants. I’m not ashamed to admit that (sometimes) I have better things to do with my time than slave for hours making my own croissant dough. So I bought ready made croissant dough from the shop. I’m not even the least bit ashamed to admit this. I’m proud in fact. By having the dough hot to trot in my fridge it meant I was licking the melted cheese from my lips in less than 15 mins. Not bad going.
These are perfect to make for brunch or even serve them for lunch or supper with a crisp green salad.
You can make as many of these goodies as you want, you normally get six in a pack of croissant dough.
- Half a packet of croissant dough
- Three slices of ham
- Handful of grated emmental, cheddar, or cheese of your choice
- Half a ball of mozzarella
- 3 slices of tomato
- dijonnaise, or mustard (optional)
- 1 beaten egg
- As always preheat you oven to 200C or fan 180C.
- Prepare the dough…take it out of the fridge and pop it open. This bit I always find strangely satisfying.
- Now, unroll your croissant dough and separate into triangles.
- Now, if using,, spread your dijonnaise or mustard onto each triangle dough. If you haven’t tried dijonnaise before, you are missing out! It’s amazing, and I always have a pot in the fridge for slathering on sandwiches, steak or just about anything.
- Now place a piece of ham onto each triangle.
- Scatter on your grated cheese and a few blobs of torn mozzarella and add the sliced tomato.
- Time to rock n roll. Roll from the longest end up towards to the point of the triangle.
- They should vaguely look like croissants at this stage, but to make them extra croissanty (technical term) curve the edges round to make them more crescent shaped. I really stuffed mine so they found it a little hard to bend, a bit like me in a yoga class.
- Now, place on a lined baking tray and brush with a beaten egg.
- Pop in the oven for 10-12 mins until gorgeously golden and the cheese is all melted.