Croissant filled with ham and cheese
Boiled ham 0.2 kg
Block cheese 0.15 kg
- Cut the melted cheese and the cooked ham into slices.
- Make the croissant dough (a fermented and laminated dough).
- Prepare a bechamel of 60 g.
- Make a tomato sauce.
- Fill the croissant layers by spreading a layer of bechamel on top.
- Over the bechamel place a layer of cheese and another of ham, cover with another layer of croissant.
- Trim the edges and cut into portions without breaking.
- Just before service, bake the croissant to heat. Being careful not to burn the top.
- Plate up and serve with the tomato sauce.
Nutritional information (1 portion)
Fiber 5.26 g
Saturates 15.81 g
Monounsaturated fatty acids 11.58 g
Polyunsaturated fatty acids 15.38 g
Cholesterol 130.49 mg
Calcium 429.24 mg
Iron 3.68 mg
Zinc 3.21 mg
Vitamin A 154.67 ug
Vitamin C 37.55 g
Folic acid 128.74 ug
Salt (Sodium) 2249.26 mg
Sugars 15.11 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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