Ham and Cheese Stuffed Croissants (Printer-friendly)

Flaky pastry pockets with ham, Swiss cheese, and tangy Dijon mayo. Golden and warm in 18 minutes.

# What You'll Need:

→ Croissants

01 - 6 large croissants, store-bought or homemade

→ Filling

02 - 6 slices cooked ham
03 - 6 slices Swiss cheese such as Emmental or Gruyère
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 large egg, beaten for egg wash
09 - 2 tablespoons grated Parmesan cheese

# How To Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally without cutting completely through, creating a pocket for filling.
03 - In a small bowl, combine Dijon mustard, mayonnaise, and fresh chives. Season with freshly ground black pepper and mix well.
04 - Spread approximately 1 teaspoon of the mustard mixture inside each croissant pocket.
05 - Layer one slice of cooked ham and one slice of Swiss cheese inside each prepared croissant.
06 - Gently press croissants closed and place them seam-side down on the prepared baking sheet.
07 - Brush the tops of croissants with beaten egg using a pastry brush. Sprinkle grated Parmesan cheese evenly over the tops if desired.
08 - Bake for 15 to 18 minutes until croissants are golden brown, cheese is melted and bubbly, and filling is thoroughly heated.
09 - Let stuffed croissants cool for 2 to 3 minutes on the baking sheet before serving warm.

# Expert Tips:

01 -
  • The contrast between shatteringly crisp pastry and that molten, creamy center is absolutely worth the minimal effort
  • You can assemble these the night before and pop them in the oven when guests arrive, making you look effortless
02 -
  • Do not skip the egg wash, it is the difference between looking homemade and looking like you bought them from a bakery
  • The mustard mixture prevents soggy bottoms by creating a barrier between the bread and the filling
03 -
  • If your croissants are fresh from the bakery, let them sit out for a few hours before stuffing to make them easier to work with
  • Place a piece of foil on the bottom rack to catch any cheese that melts off

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