Ham and Cheese Stuffed Croissants (Printable)

Flaky croissants filled with ham, Swiss cheese, and tangy Dijon mayo. Golden, warm, and ready in 30 minutes.

# 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)

# Steps:

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

# Expert Advice:

01 -
  • The Dijon mayo sauce melts into everything creating these pockets of creamy tanginess you didnt know you needed
  • They look impressive but come together in about 20 minutes flat
  • The way the cheese gets all bubbly and golden while the croissant gets extra crisp is basically breakfast magic
02 -
  • Dont slice all the way through the croissant or your filling will melt out onto the baking sheet instead of staying inside where it belongs
  • The egg wash is not optional if you want that golden glossy finish that makes them look like you bought them from a professional
03 -
  • If your croissants are super fresh and soft toast them lightly for 5 minutes before slicing so they do not get completely weighed down by the filling
  • Room temperature ingredients will melt more evenly so take everything out of the fridge about 20 minutes before you start assembling

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