Mini Ham and Cheese Croissants

Ingredients

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Puff Pastry Dough, Flaky & Layered

  Wewalka

  1 package or 371g

• Cheese Slices, Swiss

  Kroger

  8 slice or 168g

• Brisket

  Rudy's BBQ

  ½ pounds or 100g

Directions

1. Preheat oven to 425F (218C). Slice the Swiss cheese squares on the diagonal to create triangles and set them aside. Cut the ham slices in half and set aside. Unroll the puff pastry on a cutting board and keep it on the parchment paper. Be sure to orient it towards you in the landscape position, with the short sides at the ends. Then cut the pastry sheet in half. Then cut each half in half. You will now have 4 vertical strips. Then cut each strip in half, horizontally, to create 8 squares. Then cut each square down the diagonal to create 16 triangles. Transfer the parchment paper with the triangles on top of a baking sheet. Orient the triangles so the pointy end is facing away from you and the straight edge is closest to you. Place the cheese triangle on top of the pastry triangle so they fit together. Then bunch the ham up into a little log, at the straight edge, and roll away from you creating a crescent roll. Continue in this fashion until all crescent rolls are made. Brush each crescent with the egg wash and bake at 425F (218C) for 25-30 minutes until the pastry is golden brown and the croissants are nicely puffed up.
2. Recipe by: Beth Le Manach (source: https://entertainingwithbeth.com/mini-ham-and-cheese-croissants/)

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