Breakfast: As good as the LaBoulange in Danville

The crescents with ham and cheese at the LaBoulange are flaky, cheesy, rich and make for a yummy breakfast on a weekend morning or anytime you want a scrumptious treat.  Since I didn't want to jump in my car and head over to LaBoulange I made my version at home and it turned out just as good.  In this version I happened to have leftover roasted garlic so I spread it on the ham.  If you don't want to make it yourself give LaBoulange a try, you won't be disappointed (except you may have to wait in line but it's worth the wait).

HAM & CHEESE CRESCENT
1 pkg. puff pastry (2 sheets)
10 slices ham
6 slices Muenster cheese
2 T. Dijoneese mustard
1 T. water

Variations

• Add 4-6 cloves roasted garlic, spread on ham if you happen to have some in the fridge.
• Use Ham and Swiss instead
• Use Roast beef and cheddar instead

Defrost puff pastry 40 minutes prior to assembling or in refrigerator the night before. Preheat oven to 400˚F. Lay out one piece of pastry on a floured cutting board and roll out to a 10x12 inch rectangle (just to make it a bit thinner but don’t stretch it). Place sheet on a parchment lined cookie sheet. On sheet, spread about 1 T. mustard, top with 5 ham slices, 6 cheese slices, 5 more slices of meat, keeping about half inch border. Brush border with water. Roll out second sheet, spread with mustard and place on top of filling, mustard side down, lining up with bottom pastry. If the edges don’t match, cut off any misaligned edges, then crimp edges with fork. Bake 20-25 minutes. Let cool 5 minutes. Cut into squares depending on how big you want them. Makes 6 large or 16 small. Serve.

Before slicing it up

A slice of flaky gooey heaven