Savoury Stuffed Croissants
2
10 min
30 min
Ingredients
For the Ham & Cheese Croissants
- 1 slice smoked ham, chopped
- 50g Emborg Cheddar Cheese, grated
- 1/2 packet Colman’s Mix White Sauce
- 100-125ml milk
- 1 plain croissant, cut in half
For the Spinach & Parmesan Croissants
- 2 tbsp Orogel Spinach Leaves, defrosted and chopped
- 50g Zanetti Parmeggiano Reggiano, grated
- 1/2 packet Colman’s Mix White Sauce
- 100-125ml milk
- 1 plain croissant, cut in half
Method
- Start this recipe by making the white sauce and allow to cool down completely for 30 minutes.
- Mix the ingredients of the white sauce packet with 200ml and pour into a saucepan. Heat till boiling, mixing continuously until thick. Add in any more milk if necessary but you want it thick not runny.
- Allow to cool for 30 minutes. Divide into 2 bowls. In one, mix in the spinach and parmesan, reserving 1 tbsp of parmesan. Use half to fill one croissant and spread the remaining on top.
- Sprinkle over the remaining tbsp. of parmesan. In the second bowl mix in the chopped ham and half of the grated cheddar.
- Use half to fill the croissant and spread the remaining on top. Finish off with the remaining cheddar on top.
- Place into the oven at 200⁰C or grill to just heat through and brown the tops. Serve whilst still warm.