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Recipes

Prosciutto & Provolone Croissant Breakfast Casserole Bake


 

  • Butter or cooking spray for greasing the pan
  • 3 eggs
  • 1 cup Royal Crest Dairy milk
  • 1/4 teaspoon sea salt (optional)
  • 2 cups of prosciutto, cut into strips
  • 2 cups provolone cheese, cut into strips
  • 4 day old croissants, cut or torn into 1/2 inch pieces


  

1.  Grease an 8-inch loaf pan with either butter or cooking spray.  
2.  In a deep bowl, beat together the eggs, milk and salt.  Add half of the prosciutto and provolone, and all of the croissant pieces.  Use a rubber spatula to mix well.  Pour into the prepared pan.  Press the croissants down with the spatula to help them absorb the milk mixture.
3.  Sprinkle the remaining cheese and prosciutto on top. 
4.  Cover with foil, and refrigerate at least 2 hours or up to overnight.
5.  Preheat the over to 350 degrees.  Bake for 20 minutes. Remove the foil, and bake until puffed and the cheese is golden, 30 minutes more.  Serve hot.   
  
    
 

 

Provolone Ratatouille Lasagna


 

  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 1 yellow or red bell pepper, diced
  • 1 small eggplant (3/4 lb) peeled, diced
  • 4 cloves garlic, minced
  • 1 can (28 oz) crushed fire roasted tomatoes, undrained
  • 2 tsp. dried herbs de Provence
  • 6 no-boil lasagna noodles (from 8 oz package)
  • 2 cups (15 oz.) ricotta cheese
  • 1/2 cup chopped fresh basil, divided
  • 1/4 tsp. crushed red pepper flakes, or freshly ground black pepper
  • 10 slices Sargento sliced provolone cheese, divided





  

 

1.  Heat oil in a large saucepan over medium heat.  Add onion; saute 5 minutes.  Add bell pepper, eggplant and garlic: saute 5 minutes.  Stir in tomatoes and hers de Provence.  Cover; simmer 15 minutes or until vegetables are tender.
2.  Spoon 1-1/2 cups of the vegetable sauce in bottom of a 13x9-inch baking pan or dish.  Layer 3 noodles over sauce.  Combine ricotta cheese, 1/4 cup of the basil and pepper flakes.  Spoon half of the mixture over noodles; top with 1 cup vegetable sauce and 4 slices of the provolone cheese.  Repeat layering with 3 noodles, 1 cup vegetable sauce, remaining ricotta mixture and all of the remaining vegetable sauce.  
      
3.  Cover pan with foil; bake in a preheated 375 degree oven 45 minutes or until heated through and bubbly.  Uncover; top with remaining 6 slices of cheese.  Let stand 5 minutes or until cheese is melted.  Garnish with remaining 1/4 cup basil. 

 

Mini Provolone Popovers


  • 1 cup Royal Crest Dairy whole milk 
  • 2 large eggs
  • 1 cup of all-purpose flour
  • 2 tbsp. unsalted butter, melted and divided in 1/2
  • 1/2 tsp of black pepper
  • 1/3 cup finely chopped provolone cheese
  • 2 tbsp of grated parmesan
  • 1 1/2 tbsp chopped chives



 

1.  Whisk together milk, eggs, flour, 1 tbsp butter, then heat in the oven until butter sizzles, about 2 minutes. 
2.  Gently stir batter, then divide among muffin cups (they will be about 2/3 full).          
3.  Bake at 425 degrees until puffed and golden brown, approximately 18-20 minutes.  Serve immediately.


 

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Royal Crest Dairy Recipes
350 S. Pearl St.
Denver, CO 80209
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