Stuffed Croissants Ham Cheese (Printer-friendly)

Buttery croissants filled with ham, Swiss cheese, and tangy Dijon cream sauce. Baked until golden and bubbly.

# 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
07 - Freshly ground black pepper to taste

→ Topping

08 - 1 large egg, beaten
09 - 2 tablespoons grated Parmesan

# How to Make It:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, leaving the back edge intact to create a pocket for filling.
03 - Whisk together Dijon mustard, mayonnaise, chives, and black pepper in a small bowl until smooth.
04 - Spread approximately 1 teaspoon of mustard mixture inside each croissant pocket.
05 - Place one slice of ham and one slice of Swiss cheese inside each prepared croissant.
06 - Gently press croissants closed and arrange on the prepared baking sheet, seam-side down.
07 - Brush tops of croissants with beaten egg using a pastry brush. Sprinkle with grated Parmesan if desired.
08 - Bake for 15-18 minutes until croissants are golden brown, cheese is melted, and filling is hot throughout.
09 - Allow croissants to cool for 2-3 minutes before serving warm.

# Expert Tips:

01 -
  • The mustard sauce cuts through all that richness in the most surprising way
  • They look incredibly impressive but take about five minutes of actual work
  • The contrast between shattering exterior and warm, gooey center is pure magic
02 -
  • Don't overfill them or the cheese will explode out and burn while the inside stays cold
  • If your croissants are super fresh, toast them lightly for 5 minutes before stuffing so they don't get soggy
  • The egg wash isn't just cosmetic—it helps the cheese adhere to the top instead of sliding off
03 -
  • Freeze extra stuffed croissants before baking, then add 5 minutes to the bake time straight from frozen
  • If the cheese is browning too fast, tent loosely with foil for the last few minutes
  • Room temperature ingredients melt together better, so take everything out about 20 minutes before you start

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