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HAM AND CHEESE CROISSANT PK

RECIPE DETAILS

Item ID: FS086

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: EACH

Serving Description: 1/2 CROISSANT SANDWICH

Nutrition Link: 80302

Food Category: Sandwich recipes

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: BVSD

RECIPE DETAILS

Item ID: FS086

Batch Quantity: 100

Serving Size: 1/2

Serving Measure: EACH

Serving Description: 1/2 CROISSANT SANDWICH

Nutrition Link: 80302

Food Category: Sandwich recipes

HACCP: MEATS

HACCP Process Category: SameDay

Recipe Source: BVSD

Ingredients

Ingredients list for this recipe is unavailable.


Instructions

Pre-Preparation

Recipe Source: Boulder Valley School District Food Services

Whole grain croissant from FSA - Basic American Foods

Preparation

Slice ham at .75 oz per slice. Slice cheddar at .75 oz per slice. Slice croissant horizontally in half.
Place 3 slices of ham on top of the bottom half of the croissant. Top that with 1 slice of cheddar followed by the top half of the croissant.
Place 24 sandwiches on parchment lined sheetpan. Cover and refrigerate.

Serving

Pre-heat oven to 350 degrees. Cover sandwiches with foil or another sheetpan. Place in oven for 10-12 minutes or until cheese starts to melt.

Cut sandwiches in half
PK serving 1/2 sandwich

To serve to-go styles:
Serve warm or cold, wrap in plastic wrap, or pop up foil sheet


Food Groups/Meal Patterns

Recipe Analysis:

Servings per meal pattern are based on default serving size and measure:

Fruits: 0 Vegetables Total: 0 Meat/Meat Alternative: 1.25 Calories: 186.82
Dark Green: 0 Milk: 0 Sat. Fat: 20.24%
Red Orange: 0 Grains: 1 Sodium: 552.59
Legumes: 0
Starchy: 0
Other: 0
Additional: 0

Discover More

Menu Development

When we change from ready-to-heat foods to fresh foods in the context of menu planning, letting go of prior presumptions is important. Determining the amount of choices and how many per each age group are examples of menu planning challenges. Efficient, fiscally sustainable scratch-cooking programs are reducing choices in favor of fresh flavors.

Management

Management is a general term for all of the areas we include here: fiscal, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.

Procurement

Procurement is one of the most complex processes that happen within our food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.

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