Low Sodium Croissant with Ham and Cheese
Indulge in the buttery, flaky goodness of these **Low Sodium Croissants with Ham and Cheese**, a delightful twist on the classic deli favorite. Perfectly golden on the outside and tender on the inside, these homemade croissants are filled with savory slices of low-sodium ham and creamy low-sodium cheese, striking a balance between indulgence and health-conscious eating. Crafted with unsalted butter, a pinch of salt substitute, and just the right touch of sweetness, this recipe keeps sodium content in check without compromising flavor. With step-by-step instructions, including a simple yeast dough and rich egg wash finish, you’ll create bakery-worthy croissants fresh from your own oven. Ideal for breakfast, brunch, or an elegant snack, these croissants are as satisfying as they are wholesome.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 2.25 teaspoons active dry yeast
- 0.25 cup warm water
- 0.5 cup low-fat milk
- 1 tablespoon sugar
- 0.5 teaspoon salt substitute
- 6 slices low sodium ham
- 6 slices low sodium cheese
- 1 egg
- 1 tablespoon water
Instructions
In a small bowl, dissolve the yeast and sugar in warm water. Let it stand until bubbly and foamy, about 5-10 minutes.
In a large mixing bowl, combine the flour and salt substitute. Cut in the butter until the mixture resembles coarse meal.
Make a well in the center and pour in the yeast mixture and warm milk. Mix until the dough comes together.
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Shape into a ball.
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area until doubled in size, about 1 hour.
Punch down the dough and divide it into two equal parts. Roll each part into a rectangular sheet about 1/4 inch thick.
Cut each sheet into triangles. Lay a slice of ham and cheese on the base of each triangle and roll the dough up towards the point.
Place the croissants on a baking sheet lined with parchment paper. Cover and let them rise for another 30 minutes.
Preheat your oven to 400°F (200°C).
Beat the egg with a tablespoon of water in a small bowl. Brush the top of each croissant with the egg wash.
Bake in preheated oven for 15-20 minutes or until golden brown.
Allow croissants to cool for a few minutes on a wire rack before serving.
Nutrition Facts
Calories |
2633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.4 g | 197% | |
| Saturated Fat | 87.0 g | 435% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 666 mg | 222% | |
| Sodium | 1288 mg | 56% | |
| Total Carbohydrate | 212.9 g | 77% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 20.4 g | ||
| Protein | 115.5 g | 231% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1443 mg | 111% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 2876 mg | 61% | |
*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.
