Low Sodium Ham and Cheese Croissant

Elevate your brunch game with these decadent Low Sodium Ham and Cheese Croissants, a healthier twist on a classic treat! Crafted from scratch with buttery, flaky layers, these croissants are filled with thin slices of low-sodium ham and creamy Swiss cheese, making them the perfect balance of indulgence and mindful eating. The dough, enriched with unsalted butter and leavened with yeast for ultimate flakiness, undergoes a traditional lamination process for that signature croissant texture. Ideal for those watching their sodium intake, this baked delight boasts all the flavor without the guilt. Serve these golden, oven-fresh pastries warm for a satisfying breakfast, snack, or brunch centerpiece.

Nutriscore Rating: 58/100

Prep Time:150 mins

Cook Time:20 mins

Total Time:170 mins

Servings: 6

Ingredients

• 2.5 cups All-purpose flour
• 1 cup Unsalted butter
• 2.25 teaspoons Active dry yeast
• 0.25 cup Lukewarm water
• 0.75 cup Warm milk
• 1 tablespoon Sugar
• 0.5 teaspoon Non-sodium baking powder
• 6 slices Low sodium ham, thinly sliced
• 6 slices Swiss cheese, sliced
• 1 unit Egg
• 1 tablespoon Water

Directions

Step 1

In a small bowl, dissolve the active dry yeast in lukewarm water and add the sugar. Let it sit for about 5 minutes until it becomes frothy.

Step 2

In a large mixing bowl, combine the flour and non-sodium baking powder.

Step 3

Make a well in the center and add the yeast mixture and warm milk. Stir until the dough starts to come together.

Step 4

Transfer the dough onto a floured surface and knead for about 5-8 minutes until smooth and elastic.

Step 5

Wrap the dough in plastic and let it rest in the refrigerator for 1 hour.

Step 6

Meanwhile, prepare the butter block: place the unsalted butter between two sheets of parchment paper and roll it out into a 6x6 inch square. Place it back in the refrigerator to keep it firm.

Step 7

After resting, roll out the dough into a 10x10 inch square on a lightly floured surface.

Step 8

Place the chilled butter block in the center of the dough. Fold the corners of the dough over the butter block like an envelope, securing it completely.

Step 9

Roll the dough into a rectangle approximately 20x10 inches and fold it into thirds like a letter. Wrap and refrigerate for 30 minutes.

Step 10

Repeat the rolling and folding process two more times, refrigerating for 30 minutes between each turn.

Step 11

After the final fold, roll out the dough to a 20x10 inch rectangle and cut it into 6 triangles.

Step 12

Layer a slice of low sodium ham and a slice of Swiss cheese over each triangle.

Step 13

Starting from the wide end, roll each triangle towards the tip, forming a croissant shape.

Step 14

Place the croissants on a baking sheet lined with parchment paper. Cover lightly with a kitchen towel and let rise for 30 minutes.

Step 15

Preheat the oven to 400°F (200°C).

Step 16

In a small bowl, beat the egg with 1 tablespoon of water to create an egg wash. Brush each croissant lightly with the egg wash.

Step 17

Bake in the preheated oven for 18-20 minutes or until golden brown and flaky.

Step 18

Allow the croissants to cool slightly on a wire rack before serving.

Nutrition Facts

Serving size	(1077.8g)

Amount per serving	% Daily Value*
Calories	3096.3

Total Fat 173.0g	0%
Saturated Fat 93.5g	0%
Polyunsaturated Fat 1.7g
Cholesterol 729mg	0%
Sodium 1763.2mg	0%
Total Carbohydrate 266.1g	0%
Dietary Fiber 9.6g	0%
Total Sugars 25.3g
Protein 136.4g	0%

Vitamin D 157.5IU	0%
Calcium 1833.1mg	0%
Iron 16.8mg	0%
Potassium 1666.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.2%

Protein: 17.2%

Carbs: 33.6%