Mini Ham Croissants

• Store-bought puff pastry, rolled into 1 (10 by 12-inch) rectangle
• 2 large egg yolks
• 1 large egg
• 1/4 cup whole milk
• 1/2 cup ham, diced

1. Preheat oven to 400 degrees.
2. Place the 10 by 12-inch rectangle puff pastry on a lightly floured work surface with the short side in front of you and cut it into four 3-inch wide strips from left to right.
3. Next cut each strip into 6 triangles.
4. Arrange the triangles on the work surface with the tips facing you.
5. Gently pull each tip toward you; this light stretch adds layers to the finished croissant without adding density.
6. Place a small amount of chopped ham on the wide side of each triangle, about 1/2-inch from the edge.
7. Use the tips of your fingers to roll the triangle from the base to the tip.
8. Place the croissants seam side down on a parchment paper-covered baking sheet.
9. Combine egg wash ingredients and brush the tops of the croissants.
10. Bake until well risen and golden brown, about 20 minutes.
11. Cool on a wire rack before serving.
12. All of these puff pastry items are best eaten the day they are made.

pastry, egg yolks, egg, milk, ham

Taken from www.foodnetwork.com/recipes/mini-ham-croissants-recipe.html (may not work)