Stuffed Croissants with Ham and Cheese (Printable)
Flaky croissants filled with savory ham, melted Gruyère, and Dijon mustard. Golden, buttery, and ready in 30 minutes.
# What You Need:
→ Croissants
01 - 4 large croissants, preferably day-old
→ Filling
02 - 4 oz sliced ham, chopped
03 - 4 oz Gruyère or Swiss cheese, shredded
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons mayonnaise
06 - 1 tablespoon chopped fresh chives
07 - Freshly ground black pepper to taste
→ Topping
08 - 1 tablespoon melted butter
09 - 1 tablespoon grated Parmesan cheese
# How To Make:
01 - Preheat oven to 350°F. Line baking sheet with parchment paper.
02 - Slice each croissant horizontally with sharp knife, leaving small hinge so they open like book.
03 - Combine ham, Gruyère, Dijon mustard, mayonnaise, chives, and black pepper in mixing bowl.
04 - Gently open each croissant and distribute filling mixture evenly inside.
05 - Place stuffed croissants on prepared baking sheet. Brush tops with melted butter and sprinkle with Parmesan.
06 - Bake for 12-15 minutes until croissants are golden and cheese is melted.
07 - Serve warm.
# Expert Tips:
01 -
- Uses up day old croissants that would otherwise go to waste
- Transforms ordinary pastries into something that feels like a café treat
- Takes just 15 minutes of hands on time for maximum impressiveness
02 -
- The day old croissant rule is real fresh ones turn into mush when you try to stuff them
- Do not overfill or the cheese will spill out and burn on your baking sheet
- Letting them rest for two minutes after baking prevents that tragic first bite burnt tongue situation
03 -
- Freeze extra stuffed croissants before baking and pop them straight in the oven for 20 minutes
- Room temperature filling spreads much easier than cold filling