Ham and Cheese Stuffed Croissants (Printable)

Golden croissants stuffed with ham, Swiss cheese, and tangy Dijon mayo. Perfect for breakfast or brunch.

# What You'll 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 large egg, beaten (for egg wash)
09 - 2 tablespoons grated Parmesan cheese (optional)

# Directions:

01 - Preheat oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, leaving the back edge intact to form a pocket for filling.
03 - Whisk together Dijon mustard, mayonnaise, and chives in a small bowl. Season generously with black pepper.
04 - Spread approximately 1 teaspoon of mustard mixture inside each croissant pocket.
05 - Layer one slice of ham and one slice of Swiss cheese inside each prepared croissant.
06 - Gently press croissants closed and place seam-side up on the lined baking sheet.
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 deep golden brown, cheese is fully melted, and filling is hot throughout.
09 - Let cool on baking sheet for 2-3 minutes before serving warm.

# Expert Tips:

01 -
  • The way the cheese melts into every crevice of the flaky layers creates these irresistible pockets of creamy goodness in every bite
  • These transform ordinary store-bought croissants into something that tastes like it came from a Parisian boulangerie
  • The entire process comes together in under 35 minutes, making them perfect for unexpected guests or weekend mornings
02 -
  • Never slice completely through the croissant or the filling will leak out during baking
  • Room temperature croissants are easier to slice without crushing the delicate layers
  • The egg wash is not optional if you want that professional bakery appearance
03 -
  • If your croissants are slightly stale, brush them with a little milk and warm them for 5 minutes before slicing
  • Freeze any unbaked stuffed croissants on a baking sheet first, then transfer to a bag and bake from frozen, adding 5 extra minutes

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