Stuffed Croissants Ham Cheese (Printable)

Flaky pastry pockets filled with ham, Swiss cheese, and zesty Dijon mayo—baked until golden and bubbling.

# What You'll Need:

01 - 6 large croissants (store-bought or homemade)

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

08 - 1 egg beaten for egg wash

09 - 2 tablespoons grated Parmesan

01 - Preheat oven to 375°F and line a baking sheet with parchment paper

02 - Slice each croissant horizontally, leaving the back edge intact to create a pocket

03 - Whisk together Dijon mustard, mayonnaise, and chives in a small bowl, season with black pepper

04 - Spread 1 teaspoon mustard mixture inside each croissant, layer with ham and Swiss cheese slice

05 - Gently press croissants closed and arrange on prepared baking sheet seam-side down

06 - Brush tops with beaten egg and sprinkle with grated Parmesan

07 - Bake for 15-18 minutes until golden brown, cheese melted and filling is heated through

08 - Let cool for 2-3 minutes before serving warm

01 -

The way melted Swiss and Dijon transform ordinary croissants into something extraordinary
Perfect for using up day old pastries that have lost their initial freshness

02 -

Letting them cool for those crucial 2 to 3 minutes prevents molten cheese burns and lets flavors settle
Slicing too deeply will cause filling to escape during baking, so aim for that perfect pocket depth

03 -

Room temperature ingredients melt more evenly and prevent that unfortunate cold center surprise
Freezing stuffed croissants before baking works great for busy mornings just add 5 minutes to cook time