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Preheat oven to 400° F.
Slice each croissant in half. Spread the inside of the bottom half of the croissant with 1 oz cream cheese. Top with one slice of swiss cheese, then one fourth of the ham and top with another slice of swiss cheese. Repeat for all 4 sandwiches.
Wrap each sandwich in Reynolds wrap aluminum foil and place on a baking sheet.
Bake for 10 minutes until the cheese is melted and the ham is heated through.
Serve dusted with powdered sugar and dipped in raspberry jam.