Leerdammer Recipes: Grill it, melt it, sprinkle it, love it!

Ingredients

• 4 Leerdammer Original or Mature slices
• 50g Leerdammer Original or Mature Block, grated
• 240g ready to bake croissant dough
• 1 egg, beaten
• 2 slices ham
• 2 tsp pesto sauce
• 2 tbsp pine nuts, toasted

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Method

• 1.  Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Unroll the croissant dough and cut into three rectangular sections. Brush one third of the dough with a little egg, top with the ham and two slices of Leerdammer. Spread the pesto sauce on the second piece of dough, scatter over the pine nuts and top with two cheese slices.
• 2.  Starting from the long side, roll up both pieces of stuffed pastry to make sausage shapes. Cut each into about twelve 1cm wide pieces. Place flat on a baking sheet and brush with a little more egg. Set aside.
• 3.  On a floured surface roll out the remaining dough until it measures about 21 x 18cm. Brush with egg, scatter over the grated Leerdammer. Fold over the dough from the long side. Roll again until it measures about 25 x 10cm. Cut into 1cm wide strips. Brush with egg. Place well apart on a baking sheet, press down one end of each and twist a little, press down other end so it remains twisted.
• 4.  Bake all the pastries together for 10 minutes or until crisp and golden. Serve warm or cold as an appetiser.

Tip!

• As an alternative, try Leerdammer Lightlife slices.

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