RECIPE DETAILS
Item ID: 1952316
Serving Size: ½ Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork, Pre-K
Allergens: Milk, Wheat
RECIPE DETAILS
Item ID: 1952316
Serving Size: ½ Sandwich
HACCP Process Category:
#2 - Same Day Service
Food Category: Lunch Entree
Attributes: Sandwich, Wraps, Pork, Pre-K
Allergens: Milk, Wheat
Ingredients
To scale a recipe, change the “Standard Yield” number, then click the “Scale” button. To return to the default standard batch size, click the “Reset” button. We recommend scaling batch sizes to be compatible with your equipment and operational model. Since seasonings are particularly affected by increased scaling, we recommend taste-testing as you increase quantities.
Ingredients list for this recipe is unavailable.
Ingredients used in the recipes are commonly found USDA Foods or commercially available products. All ingredients for each recipe are listed in “As purchased” quantities. Ingredient yields from USDA’s Food Buying Guide can be found at the top of the Recipe Instructions when applicable.
Instructions
Pre-Preparation
- Slice ham into 0.75 oz slices.
- Slice cheddar into 0.75 oz slices.
- Slice croissants horizontally/laterally in half so you have 2 crescents per croissant.
- Preheat oven to 350°F.
Preparation
- Place 3 slices of ham on the bottom half of each croissant.
- Top with 1 slice of cheddar and place the top half of the croissant on top.
- Arrange 24 full croissant sandwiches on parchment-lined sheet pans.
- If preparing ahead or shipping to site kitchens, cover and refrigerate at 41°F or less until cooking.
- When ready to cook, cover sandwiches with foil or an inverted sheet pan.
- Heat at 350°F for 10 to 12 minutes, until the cheese starts to melt and the sandwiches are heated through.
- Cut sandwiches in half for service.
- Serve immediately or hold hot until service at 140°F or higher.
Serving
Serving size: 1/2 sandwich
Recipe Source: Boulder Valley School District Food Services
We recommend that any recipe selected for use in your district be tested in your kitchens before adding it to your menu. Recipe testing ensures that the methods and yields are compatible when prepared with your equipment. Since seasonings are particularly affected by scaling recipes, we highly recommend taste testing as you adjust quantities.
Food Groups/Meal Patterns
Based on default serving size and measure.
| Meal Pattern | Amount Per Serving |
|---|---|
| Fruits | 0 cups |
| Vegetables, Dark Green | 0 cups |
| Vegetables, Red/Orange | 0 cups |
| Vegetables, Legumes | 0 cups |
| Vegetables, Starchy | 0 cups |
| Vegetables, Other | 0 cups |
| Vegetables, Additional | 0 cups |
| Grains | 1 oz eq |
| Meat/Meat Alternatives | 1.25 oz eq |
| Fluid Milk | 0 cups |
Nutrition Facts
Based on default serving size and measure.
| Nutrients | Serving |
|---|---|
| Calories | 176.33 kcal |
| Total Fat | 5.23* gm |
| Saturated Fat | 4.00 gm |
| Trans Fat | 0.00* gm |
| Sodium | 203.65 mg |
| Carbohydrates | 14.88 gm |
| Fiber | 1.50 gm |
| Sugars | 2.00 gm |
| Added Sugars | 1.50 gm |
