Tomato and ham croissants with dip

Name: Tomato and ham croissants with dip
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 100 g dried tomatoes (in oil; glass); 50 g Parmesan (piece); 3-4 Stem(s) Basil; 2 tin(s) (250 g each; 6 pieces each) chilled "fresh dough for croissants"; 12 (approx. 180 g) thin slices of ham (raw or cooked); 300 g Double cream cream cheese; 1-2 TABLESPOONS Tomato paste; 2-3 TABLESPOONS Ajvar (spicy-hot paprika preparation; glass); 7-10 Tbsp salt and pepper; 7-10 Tbsp Sweet peppers; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

100 g dried tomatoes (in oil; glass)
50 g Parmesan (piece)
3-4 Stem(s) Basil
2 tin(s) (250 g each; 6 pieces each) chilled "fresh dough for croissants"
12 (approx. 180 g) thin slices of ham (raw or cooked)
300 g Double cream cream cheese
1-2 TABLESPOONS Tomato paste
2-3 TABLESPOONS Ajvar (spicy-hot paprika preparation; glass)
7-10 Tbsp salt and pepper
7-10 Tbsp Sweet peppers
baking paper

Directions

1
Drain the tomatoes and dice finely. Grate the parmesan. Wash and pluck the basil.
2
Take the dough out of the tins, unroll and divide into triangles. Cover each triangle with 1 slice of ham, diced tomatoes and basil. Roll up from the broad side. Sprinkle with parmesan.
3
On a baking tray lined with baking paper in a preheated oven (electric cooker: 200°C/circulating air:.
4
175°C/gas: stage 3) Bake for 12-15 minutes. Leave to cool.
5
Stir cream cheese, tomato paste and Ajvar until smooth. Season to taste with salt, pepper and paprika. Arrange dip and croissants.