Ham and Cheese Stuffed Croissants (Print Version)

Buttery croissants stuffed with ham, melted Gruyère, and tangy Dijon mustard. Golden, flaky, 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 tbsp Dijon mustard
05 - 2 tbsp mayonnaise
06 - 1 tbsp chopped fresh chives
07 - Freshly ground black pepper, to taste

→ Topping

08 - 1 tbsp melted butter
09 - 1 tbsp grated Parmesan cheese

# Directions:

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 Tips:

01 -
  • The way the cheese pulls when you bite into warm croissant is pure magic
  • Dayold croissants actually work better, so nothing goes to waste
  • You can prep the filling ahead and stuff them right before baking
02 -
  • Dont skip the dayold croissant tip, fresh ones will turn into mush
  • Let the oven fully preheat or youll lose that flaky texture
  • Wait about 2 minutes before biting in, the filling gets incredibly hot
03 -
  • Use room temperature ingredients for easier mixing and better distribution
  • If the croissants are very fresh, toast them lightly for 5 minutes before stuffing

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