Ham Fruit Salsa Croissant Recipes

HAM & FRUIT SALSA CROISSANT

Steps:

• Toss fruit with dressing.
• Fill croissants with ham, fruit mixture and spinach.

JIMBO'S HAMBO WITH GRILLED FRUIT SALSA

Steps:

• Heat the olive oil over medium heat in a large saute pan. Once heated, add the onions and garlic and saute until the onions become translucent. Remove pan from the heat and carefully add cognac (the alcohol can flame up). Return the pan to the heat and let reduce for 2 minutes. Add mustards, pineapple juice, apple juice, brown sugar and honey. Season, to taste, with salt and pepper. Turn down heat to low and allow to reduce by 1/3, about 15 to 20 minutes. Set aside.
• Preheat oven to 350 degrees F.
• Slice ham diagonally approximately 1 1/2 to 2-inches deep. From left to right and then right to left, making diamonds on top of ham. In each point of a diamond, press in a clove. Place ham in roasting pan, on cooking rack. Add small amount of water to base of pan to keep drippings from burning. Place in oven and bake for 1 1/2 hours.
• Preheat an oiled grill pan over medium-high heat.
• Grill the pineapple and mango slices until grill marked and caramelized, about 2 to 3 minutes per side. Remove and let cool, then slice fruit into 1/2 by 1/2-inch. Toss in large bowl, with the remaining ingredients to combine. Season with salt and pepper, to taste. Set aside.
• Liberally apply mustard glaze to ham and bake the ham for another 30 minutes or until the glaze begins to turn brown and caramelize. Remove, cover with foil and let rest for 10 minutes. Slice and serve with salsa.

BAKED HAM AND CHEESE CROISSANT SANDWICHES

Steps:

• Heat oven to 350 degrees.
• Cover a large baking sheet with aluminum foil.
• Split your croissants in half and place on the baking sheet.
• In a small bowl, mix together cream cheese and Dijon mustard. Spread some of the cream cheese mixture on one half of each croissant.
• Layer sliced ham and sliced cheese on top of cream cheese mixture.
• Top with the other half of the croissant.
• Bake for 12-15 minutes and serve immediately.

HAM SALAD CROISSANTS

Steps:

• Mash the flaked ham with the mayonnaise and black pepper.
• Mix in the green onions then the lettuce.
• Split the croissants in half and fill with ham salad mixture.

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

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.

18-INCHES LONG HAM AND CHEESE SWIRL CROISSANT RECIPE BY TASTY

Steps:

• Lightly flour a clean work surface. Flour a rolling pin and roll out each puff pastry sheet to flatten the seams. Lay the sheets 2 by 2.
• Make a diagonal cut across the 2 bottom sheets of puff pastry from the lower right corner to the midpoint on the left side of the lower left sheet.
• Make another diagonal cut across the 2 top sheets of puff pastry from the upper right corner to the midpoint on the left side of the upper left sheet.
• Holding the bottom pieces together, rotate clockwise 180˚ and up, so that the left side of the bottom strip meets the left side of the lower middle strip.
• Holding the top pieces together, rotate counterclockwise 180˚ and down, so that the left side of the top strip meets the left side of the up middle strip.
• Seal the seams by brushing a bit of egg wash where the pieces of pastry meet, overlapping the pieces slightly, and pressing together.
• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Arrange the cheese slices in a single layer across the lower portion of the triangle. Top with a single layer of ham slices.
• Roll up the puff pastry from the base of the triangle to the top point.
• Place the croissant on the prepared baking sheet and cover with aluminum foil.
• Bake for 45 minutes.
• Remove the croissant from the oven, take off the foil, and brush the croissant with egg wash.
• Bake for another 1 hour and 15 minutes, until the croissant is golden brown.
• Let cool for 20 minutes, then slice and serve.
• Enjoy!

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.