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
- Preheat oven at 375 degrees Fahrenheit.
- Sauté diced carrots, celery, and onions in the olive oil over medium heat for 5-10 minutes.
- Add ham into mixture and sauté for an additional 2-3 minutes.
- Add in cream cheese, salt, and pepper. Mix until fully combined, then take off the heat.
- Evenly divide filling onto the 16 pieces of crescent dough. Pull edges to teh top and pinch ends together to form a pyramid.
- 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
- Split the garlic clove and rub all over the inside of the fondue pot, or whatever pot you are using to cook in.
- Put the remaining garlic in the pot. Add butter and stir until bubbling.
- Add flour and stir to begin creating a roux, then add in water.
- Add milk slowly, as you continue to stir the mixture.
- Sprinkle in nutmeg and mix until boiling.
- Whisk in the shredded gruyere and Swiss until fully incorporated.
- Sprinkle in the salt and pepper. Serve!
Find more recipes from Nettie on Instagram, @chefnettiefrank, or at chefnettie.com.
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