Stuffed Croissants with Ham and Cheese (Print Version)
Golden croissants filled with ham, melted cheese, and Dijon mayo—crisp outside, creamy inside.
# What You Need:
→ Croissants
01 - 6 large croissants (store-bought or homemade)
→ Filling
02 - 6 slices cooked ham
03 - 6 slices Swiss cheese (Emmental or Gruyère)
04 - 2 tablespoons Dijon mustard
05 - 2 tablespoons mayonnaise
06 - 1 tablespoon chopped fresh chives (optional)
07 - Freshly ground black pepper, to taste
→ Topping
08 - 1 egg, beaten (for egg wash)
09 - 2 tablespoons grated Parmesan (optional)
# Directions:
01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, but not all the way through, creating a pocket for the filling.
03 - In a small bowl, mix together the Dijon mustard, mayonnaise, and chives (if using). Season with black pepper to taste.
04 - Spread about 1 teaspoon of the mustard mixture inside each croissant. Layer one slice of ham and one slice of cheese inside each croissant.
05 - Gently press the croissants closed and place them on the prepared baking sheet. Brush the tops with the beaten egg. Sprinkle with grated Parmesan, if desired.
06 - Bake for 15–18 minutes, until the croissants are golden brown, the cheese is melted, and the filling is hot.
07 - Let cool for 2–3 minutes before serving.
# Expert Tips:
01 -
- Takes ordinary store-bought croissants and transforms them into something extraordinary with just a few minutes of prep
- The Dijon mayo sauce is the secret that makes these taste like they came from a French bakery
02 -
- Do not overstuff or the cheese will explode onto your baking sheet instead of staying inside where it belongs
- Fresh croissants can be frustrating to slice—letting them sit uncovered for an hour makes them much more cooperative
03 -
- Place a baking sheet on the rack below to catch any cheese overflow and save your oven from smoking
- Let the egg wash come to room temperature before brushing for the smoothest application