Ham and cheese stuffed croissants

Last Sunday, I stood in my kitchen at 11 AM realizing I'd promised brunch to four friends and had absolutely nothing prepared. Then I spotted the day-old croissants from the bakery trip and that leftover ham from Wednesday's dinner. Sometimes the best discoveries happen when you're working with what's already there, not when you've planned everything perfectly.

My grandmother used to say never throw away bread that's lost its fresh crunch. She'd transform it into bread pudding, croutons, or something else entirely. These stuffed croissants feel like they belong in that same tradition of rescuing something humble and making it shine.

Ingredients

• 4 large croissants preferably dayold: Slightly stale croissants hold up better to stuffing and actually crisp up more in the oven than fresh ones
• 120 g 4 oz sliced ham chopped: Ham adds a salty savory base but turkey or cooked chicken work beautifully too
• 120 g 4 oz Gruyère or Swiss cheese shredded: Gruyère melts into that irresistible nutty gooeyness while Swiss provides a milder alternative
• 2 tbsp Dijon mustard: The mustard cuts through all that rich cheese and ham adding just the right sharp bite
• 2 tbsp mayonnaise: This creamy binder keeps everything moist and helps the filling hold together inside the croissant
• 1 tbsp chopped fresh chives optional: Fresh chives add a mild onion flavor and pop of green that makes everything look more inviting
• Freshly ground black pepper to taste: Fresh cracked pepper brings warmth and depth that preground simply cannot match
• 1 tbsp melted butter: Brushing the tops with butter helps achieve that gorgeous golden finish
• 1 tbsp grated Parmesan cheese optional: The Parmesan creates a salty savory crust on top that everyone will fight over

Instructions

Preheat your oven:

Set your oven to 180°C 350°F and line a baking sheet with parchment paper for easy cleanup

Prepare the croissants:

Using a sharp knife slice each croissant horizontally leaving a small hinge so they open like a book without falling apart

Mix the filling:

In a bowl combine the chopped ham shredded Gruyère Dijon mustard mayonnaise chives and black pepper until everything is evenly distributed

Stuff the croissants:

Gently open each croissant and pack the filling mixture inside pressing down slightly to fit as much as possible

Add the finishing touches:

Place the stuffed croissants on your prepared baking sheet brush the tops with melted butter and sprinkle with Parmesan if you're using it

Bake until golden:

Bake for 1215 minutes until the croissants are deeply golden and the cheese is bubbling and melted

Serve them warm:

Let them cool for just a couple of minutes before serving because that molten cheese filling needs a moment to settle

Save

The first time I made these for my family my brother took one bite and immediately asked why I'd never made them before. Now they're his most requested birthday breakfast request even though he claims he doesn't like breakfast foods.

Make Ahead Magic

You can prepare the filling mixture up to two days in advance and store it in an airtight container in the refrigerator. The morning of your brunch simply stuff and bake fresh croissants.

Serving Suggestions

A light arugula salad with lemon vinaigrette cuts through the richness beautifully while fresh berries on the side add brightness. For a heartier meal serve alongside scrambled eggs.

Variations Worth Trying

Sautéed mushrooms and spinach add earthy depth while diced apples and sharp cheddar create a sweet savory combination that surprisingly works. For something different try adding caramelized onions.

• Swap in brie and fig jam for an elegant twist
• Add crispy bacon bits for extra crunch and smokiness
• Mix in some chopped fresh herbs like parsley or thyme

Save

There's something deeply satisfying about taking something simple and transforming it into something extraordinary. These croissants remind me that sometimes the best recipes come from improvisation not careful planning.

Recipe Questions & Answers

→ Can I use fresh croissants instead of day-old?

Fresh croissants work, but day-old ones hold their structure better when sliced and stuffed. If using fresh, handle gently and avoid overfilling to prevent tearing.

→ What cheese substitutes work well?

Emmental, Comté, or sharp cheddar provide excellent melt and flavor. For a lighter option, try mozzarella with a sprinkle of aged Parmesan.

→ Can these be prepared ahead?

Assemble the stuffed croissants up to 24 hours ahead, refrigerate covered, then bake when ready. Add 2–3 minutes to baking time if baking cold from the refrigerator.

→ How do I prevent the croissants from getting soggy?

Avoid overfilling and ensure the ham is patted dry if freshly sliced. The small hinge when slicing helps retain structure. Serve immediately after baking for the crispest texture.

→ Can I freeze these before baking?

Yes, assemble and freeze individually on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the time. No need to thaw first.