I love a good croissant stuffed with meat and cheese but my one and only attempt at making croissants was an utter disaster. Granted, it was many years ago but I still haven’t had the inclination to try it again. I’m on the lookout for packaged croissant dough, something better than the icky stuff in the cans. In the meantime, phyllo dough isn’t quite the same but it’s a pretty good substitute and it’s easy to find in the frozen foods section of the store.
Stuff them with your favorite meats, cheeses and condiments. I made two versions here, ham and swiss and roast beef and blue cheese. They were a quick way to make a simple Soup and Sandwich supper a little something more, something warm on a cold night.
- Phyllo Dough
- Roast Beef
- Blue Cheese
- Honey Mustard
- Black Pepper
- Butter, 2 or 3 tablespoons
Thaw the dough ahead of time, in the refrigerator. I just moved it to the fridge overnight. Once you’ve got it out of the package to work with it, it’ll dry out quickly. Wring a wet towel until it’s barely damp and lay it out on the counter.
Lay the dough out on the towel, folding the towel over the top to keep it damp.
Lay out 5 or 6 sheets of phyllo. Add a couple of slices of ham and cheese and squirt on a little mustard.
Fold it over into a triangle and fold the edges over to seal.
Repeat the same process with roast beef, blue cheese and black pepper.
Place the sandwiches on a large baking sheet and brush them generously with melted butter.
Bake at 350 for about 20 minutes, or until they’re golden brown.
Serve them up warm and enjoy!