Mini Croissants with Ham & Jam

Makes 18 mini croissants

1 x 250g can of croissant dough for 6 croissants (find in the chilled section)
150g air dried ham or thinly sliced cooked bacon, cut into 18 equal pieces
75g cheddar cheese, grated
3 tbsp My Secret Kitchen Jumping Jack Chilli Jam
1 egg, beaten
My Secret Kitchen Lemon & Chipotle Spiced Sea Salt to season

Preheat oven 180C and line a baking tray with greasproof paper.

Open and unroll the croissant dough which should be prescored into 6 triangles. Cut each triangle into three smaller triangles so that you end up with 18 pieces of dough. If the triangles are mishapen, you can use a rolling pin to roll them into a more uniform shape.  For each piece of dough, top with a slice of ham, a sprinkling of cheddar cheese and half a teaspoon of Jumping Jack Chilli Jam. Starting with the smaller straight edge, roll the dough tightly towards the point of the triangle to form a log and then curve each end to form a small crescent. Brush each crescent with the beaten egg and season with the Lemon & Chipotle Spiced Sea Salt. Place on the baking tray and place on the middle shelf of the oven. Bake for 12 - 15 minutes or until golden.