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Melinda Salchert is an assistant food editor at Southern Living. Her journey into food media began in college when she founded the Washington and Lee University chapter of Spoon University. She later ...

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1 lb sliced ham, chopped (I used Prosciutto Cotto Rosemary from Gallucci’s.) Grease a 9×13 baking dish with butter or baking spray. Tear croissants into bite size pieces and set aside. Whisk eggs and ...