2 Serves
97 Mins
Preheat your oven to 190°C and line a baking sheet with parchment paper.
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PalestinianVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
14 µg / 400 µgCalcium
103 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
9 mg / 420 mgPhosphorus
107 mg / 1,250 mgPotassium
56 mg / 4,700 mgSodium
322 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
10 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
18 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
Roll out the croissant dough on a clean surface and cut into triangles.
Place a slice of prosciutto and a piece of mozzarella cheese onto the wide end of each dough triangle.
Roll the dough tightly from the wide end to the tip to form the croissant shape and place them on the prepared baking sheet.
Bake the croissants in the preheated oven for 20 minutes until golden brown and the cheese is melted.
Remove from the oven and lightly brush with olive oil, then season with salt and pepper to taste.
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