Leftover Easter Ham Croquettes With Cheesy Fondue Sauce

Fancify your leftover Easter ham with these croquettes!

These ham croquettes are a clever way to use up your Easter ham. They have it all: veggies, cream cheese, and ham—all rolled up in a beautiful buttery roll and topped with a cheesy fondue sauce.

Chef Nettie Frank shared her recipe.

Sautéing the vegetables first adds a layer of rich, savory flavor, while the cream cheese gives the filling a creamy, cohesive texture that holds everything together. Nettie shapes the croquettes by pinching the tips of the crescent dough together to form a pyramid shape. This keeps the filing neatly tucked inside while baking.

Drizzle them with a homemade cheese fondue, made with a garlicky roux and melty gruyere and Swiss, for an extra delicious finish.

Ham Croquettes

By Chef Nettie Frank

INGREDIENTS

• 1 cup of cooked ham, diced small
• 3 carrots, diced small
• 2 stalks celery, diced small
• ½ cup yellow onion, diced small
• 8 oz. Cream cheese
• 2 cans Pillsbury Crescent Rolls
• 1 Tablespoon Olive Oil
• ½ teaspoon salt
• ¼ teaspoon black pepper

METHOD

1. Preheat oven at 375 degrees Fahrenheit.
2. Sauté diced carrots, celery, and onions in the olive oil over medium heat for 5-10 minutes.
3. Add ham into mixture and sauté for an additional 2-3 minutes.
4. Add in cream cheese, salt, and pepper. Mix until fully combined, then take off the heat.
5. Evenly divide filling onto the 16 pieces of crescent dough. Pull edges to teh top and pinch ends together to form a pyramid.
6. Bake for 18-20 minutes at 375 degrees F. Serve with any vegetables or starch (rice, potatoes, etc.) and drizzle with fondue. (Recipe below!)

Cheese Fondue

INGREDIENTS

• 1 garlic clove
• 1 Tablespoon butter
• 2 Tablespoons flour
• 2 Tablespoons water
• ½ cup milk
• ¼ teaspoon pepper
• ¼ teaspoon salt
• ½ cup shredded gruyere cheese
• ½ cup shredded Swiss cheese
• ¼ teaspoon nutmeg

METHOD

1. Split the garlic clove and rub all over the inside of the fondue pot, or whatever pot you are using to cook in.
2. Put the remaining garlic in the pot. Add butter and stir until bubbling.
3. Add flour and stir to begin creating a roux, then add in water.
4. Add milk slowly, as you continue to stir the mixture.
5. Sprinkle in nutmeg and mix until boiling.
6. Whisk in the shredded gruyere and Swiss until fully incorporated.
7. Sprinkle in the salt and pepper. Serve!

Find more recipes from Nettie on Instagram, @chefnettiefrank, or at chefnettie.com.