Ham And Sausage Croissants Recipes

SAUSAGE CROISSANTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a skillet over medium-high heat until browned, about 8 minutes. Drain.
• Mix sausage, onion, cream cheese, and jalapeno peppers together in a bowl until well combined. Spoon about 1 tablespoon sausage mixture onto each crescent dough triangle; fold corners around sausage and roll up into a crescent, ending at the tip of the triangle. Place rolls on baking sheets.
• Bake in preheated oven until rolls are golden brown, about 15 minutes.

HAM AND CHEESE CROISSANT RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 350 F.
• Slice the croissants in half lengthwise and place on a baking sheet.
• Spread a thin layer of mustard on each cut slice.
• Place one piece of Swiss cheese down on the bottom slices of the croissants. The slices may need to be torn in half to cover the surface of the croissant while avoiding the hole in the center.
• Top each croissant with two slices of the deli ham.
• Top with the remaining cheese slices, once again, torn if necessary.
• Place the croissant tops on top. Bake for 8 to 10 minutes, or until the cheese is melty and the croissants are warm and toasted.
• Enjoy immediately, fresh and warm from the oven.

HAM AND CHEESE CROISSANTS

Steps:

• Arrange racks in the upper third and lower thirds of the oven. Bring a skillet of water to a simmer over medium-high heat. Transfer the skillet to the floor of the oven and close the door. (The steam released inside the oven will create an ideal proofing environment for the pastries.) Line two rimmed baking sheets with parchment paper and set aside.
• Let the dough sit for 5 minutes at room temperature. Unwrap (save the plastic wrap for proofing) and place on a very lightly floured surface. If the dough has shrunk during chilling, roll it out again to a slab that's 16 inches long and 15 inches wide. Dust off any excess flour.
• Use a wheel cutter to trim 1/2 inch of dough from all four sides, straightening and squaring them off, creating a slab that's 15 inches long by 14 inches wide. Using a ruler, cut the slab lengthwise into 5 equal strips each measuring 3 inches wide. Cut each strip in half crosswise, creating 10 rectangles.
• Working with one rectangle of dough at a time, cover one half with a slice of ham, folding it as needed to leave a 1/2-inch border along the short side. Then, top with 1/2 ounce (2 tablespoons) of the cheese. Roll the dough into a snug spiral, starting at the end with the ham and cheese, then transfer the spiral to one of the prepared baking sheets, resting it on the seam. Repeat with the remaining dough, ham and cheese, dividing between the sheets and spacing evenly. Very loosely cover with plastic wrap so the pastries have some room to expand.
• Open the oven and stick your hand inside: It should be humid but not hot, as the water in the skillet will have cooled. You want the pastries to proof at 70 to 75 degrees (any hotter and the butter will melt, leading to a denser pastry). Gently place the baking sheets inside the oven on the two racks and let the pastries proof until they're doubled in size, extremely puffy and jiggle delicately on the baking sheet, 2 to 2 1/2 hours.
• When the pastries are proofed, remove the baking sheets from the oven and carefully uncover them. Transfer to the refrigerator and chill for 20 minutes while you heat the oven. Remove the skillet from the oven and heat to 375 degrees.
• In a small bowl, stir the yolks and heavy cream until streak-free. Remove the baking sheets from the refrigerator and use a pastry brush to gently brush the surfaces of each pastry with the yolk mixture. Transfer the sheets to the oven and bake for 20 minutes. Rotate the baking sheets and switch racks and continue to bake until the pastries are deeply browned, another 10 to 15 minutes. Remove from the oven and let cool completely on the baking sheets.

SAUSAGE CHEESE CROISSANT SANDWICH

Steps:

• Preheat the oven to 375 degrees F.
• Heat the pre-cooked sausage patties in the oven for 15 to 18 minutes.
• While sausage patties are heating, prepare rolls. Unroll the crescent dough from the can. Notice that there are four rectangular pieces. Separate the rectangles from each other. Place one rectangle with a long side nearest you. Separate the triangles and pinch together the two shorter sides making one large triangle. Loosely roll up the triangle starting from the longest side. Bring the ends around and overlap to form a circle. Press ends together and place on a baking sheet. Repeat with remaining three pieces. Brush rolls with butter and bake for 11 to 13 minutes.
• While rolls are baking, mix together the mayonnaise, hot sauce, and lemon juice, to taste.
• Slice baked rolls horizontally. Split roll and place sausage patty on bottom half. Add a dollop of mayonnaise sauce, a slice of cheese, and replace the top of the roll. Heat the sandwich in the microwave for 20 to 30 seconds, or until the cheese starts to melt.

CREAM CHEESE & SAUSAGE CROISSANTS

Steps:

• Brown sausage in skillet.
• In a bowl, mix sausage with cream cheese.
• Roll out each croissant pkg into a rectangle, pinching together at the seams to make one large piece.
• Place the 1/2 of the cheese mixture down the middle(the entire length of each rectangle) and fold one side of the dough to the middle and the other and pinch the top together at the seam.
• Wrap in plastic wrap or foil and refrigerate over night.
• In the morning, preheat oven according to croissant directions.
• Remove wrap and slice in 1/2 inch slices and place on cookie sheet.
• Bake for 15-20 minutes.

BREAKFAST CROISSANTS STUFFED WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
• Arrange crescents 1 inch apart on a baking sheet.
• Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
• Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.

HAM AND CHEESE CROISSANTS -- JUST LIKE SARA LEE - COPYCAT

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• On wax paper, or other surface, roll each crescent roll open. *Note* if you don't move quickly, the dough will become sticky on the surface.
• Top with 4 or 5 "thin" slices of rolled up Honey Ham.
• Lightly combine cheddar and cream cheese together in bowl.
• With a butter knife spread about 1/2 tablespoon of cheese mixture between the ham slices.
• Roll crescents from wide end to narrow point.
• Place rolls on a cookie sheet.
• Bake for about 12 minutes.
• Run a cube of butter lightly over all crescents before cooling.
• Let cool at least 5 minutes.