RECIPE BY:

Michael Weldon

INGREDIENTS :

• 8 Croissants, cut in half length way
• 250g Leg Ham
• 1 x packet of Swiss cheese
• 200g x mozzarella cheese
• 3tbs Dijon mustard
• 1tbs Marmalade
• 5 Rosemary Sprigs
• 1tbs Olive oil
• Glaze
• 2tbs Marmalade
• 1tbs Dijon mustard
• 5 Rosemary Sprigs, stems removed
• 1tbs Olive oil

METHOD :

• Preheat oven to 180 degrees
• Spread a small smear of mustard across the bottom of the bottom half of croissants. Add a layer of mozzarella cheese and then ham on top of the mustard. Place a layer of swiss cheese to the croissant top halves.
• Line a pizza or circular tray with baking paper and lay the bottom half of the croissants around the edges of the pan, ensuring they slightly overlap each other, forming a full circle. Place the top half croissants in between the overlapping section of the bottom croissants, also overlapping each other.
• In a small bowl combine marmalade, oil and mustard until well combined. With a brush or the back of a spoon, paint the glaze onto the top of the croissants. Garnish the top with rosemary leaves.
• Place in oven for 20 minutes or until croissants have become crispy, glaze has become golden and cheese has melted.