Ham and cheese stuffed croissants (Printable Version)

Golden, buttery croissants filled with ham, melted Gruyère, and tangy Dijon mustard for a warm, flaky breakfast.

# 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 It:

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.
02 - Using a sharp knife, slice each croissant horizontally, leaving a small hinge so they open like a book.
03 - In a bowl, mix together the ham, Gruyère, Dijon mustard, mayonnaise, chives, and black pepper until well combined.
04 - Gently open each croissant and evenly distribute the filling mixture inside.
05 - Place the stuffed croissants on the prepared baking sheet. Brush the tops with melted butter and sprinkle with Parmesan.
06 - Bake for 12-15 minutes, or until the croissants are golden and the cheese is melted.
07 - Serve warm.

# Expert Suggestions:

01 -
  • Takes stale croissants from sad to spectacular in under 30 minutes
  • The ham and cheese filling gets all melty and gooey while the outside crisps up beautifully
02 -
  • Don't overfill the croissants or they'll split open during baking
  • The hinge technique keeps everything contained while still allowing easy access to that melty center
03 -
  • Let the stuffed croissants rest for 5 minutes before serving so the filling sets slightly
  • Leftovers reheat surprisingly well in a 180°C oven for about 8 minutes

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