Provolone Omelette Croissant Recipes

THREE CHEESE OMELETTE

Steps:

• Using an 8-inch, non-stick skillet, melt butter over medium heat. Add beaten eggs. Add the eggs begin to coagulate, add the 3 cheeses evenly over the eggs. As cheese begins to melt, and before the eggs get brown, flip or turn egg mixture over. Continue to cook until the cheese melts. Turn omelette 1 more time. The finished omelette will be a nice yellow color with the cheese melted. Serve immediately.

PROSCIUTTO AND PROVOLONE CROISSANT BREAD PUDDING

Steps:

• Grease an 8-inch loaf pan, and then set aside.
• In a deep bowl, beat together the eggs, milk and salt if using with a fork. Add half of the prosciutto and provolone, and all of the croissant pieces. Use a rubber spatula to stir until well mixed. Pour into the prepared pan. Press the croissants down with the spatula to help them absorb the milk mixture. Sprinkle the remaining cheese and prosciutto on top. Cover with foil, and refrigerate at least 2 hours or up to overnight.
• Preheat the oven to 350 degrees F. Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more. Serve hot.

OMELET CROISSANTS

Steps:

• In a small bowl, whisk the eggs, water and bouillon; set aside., In a small nonstick skillet over medium heat, cook the onion, red pepper and lemon pepper in butter until tender., Add egg mixture. As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When eggs are completely set, fold omelet in half and cut into two wedges., Spread croissants with salad dressing. On croissant bottoms, layer bacon, omelet, cheese, arugula and tomato. Replace croissant tops., Cook on a panini maker or indoor grill for 2-4 minutes or until cheese is melted.

PEPPERONI-PROVOLONE BREAD

Steps:

• Add 2 cups flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a paddle attachment.
• Combine water, milk, and butter in a saucepan over low heat. Heat until warm; butter does not need to melt. Gradually pour into the flour mixture, beating at medium speed until fully combined, about 2 minutes. Add remaining flour and continue mixing until a soft dough forms.
• Switch to a dough hook and knead until smooth and elastic, 5 to 6 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover and let rise in a warm place until doubled in volume, about 1 hour.
• Punch down dough and turn onto a lightly floured surface. Divide in half; return one half to the bowl and cover. Roll dough into a 12x16-inch rectangle. Whisk eggs with a small amount of water; brush some egg wash over the half of the rectangle farthest away from you.
• Arrange 16 provolone cheese slices in a single layer on the dough, leaving a 1-inch border on the edges. Place 1/2 of the pepperoni over the cheese. Starting at the edge closest to you, carefully roll dough up. Brush seams with egg wash and pinch them closed using some flour. Place loaf, seam-side down, on a large cookie sheet lined with parchment paper; cover. Repeat with remaining dough, cheese, and pepperoni.
• Let loaves rest, covered, for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Uncover loaves and brush remaining egg wash over the entire surface of both loaves.
• Bake in the preheated oven, rotating pans halfway through, until golden, 30 to 35 minutes. Let cool for 15 to 20 minutes. Slice into desired thickness and serve warm.

CRAB-ARTICHOKE TARTS

Steps:

• Combine first 4 ingredients in a bowl; stir well.
• Add chopped bell peppers, artichokes, and crabmeat; stir well.
• Coat 32 miniature muffin cups with cooking spray.
• Gently press 1 wonton wrapper into each muffin cup, allowing ends to extend above edges of cups.
• Spoon crabmeat mixture evenly into wonton-wrapper cups; sprinkle with cheese and chives.
• Brush edges of wonton wrappers with melted margarine.
• Bake at 350 degrees for 20 minutes or until crabmeat mixture is set and edges of wonton wrappers are lightly browned.