Stuffed Croissants Ham Cheese

The smell of baking butter hitting you at the door is something I look forward to every weekend. My neighbor used to make these stuffed croissants whenever we had lazy morning coffee, and I finally begged her for the recipe. Now they are my go to when I want something that feels fancy but takes almost no effort.

Last winter my sister came over during that bleak February week when everyone needs comfort food. I pulled these out of the oven and she literally stopped mid sentence. We ate them standing at the counter while the snow fell outside, and that is now my favorite memory of this recipe.

Ingredients

• 4 large croissants preferably day old: Slightly stale croissants have better structure and will not collapse when you stuff them with filling
• 120 g 4 oz sliced ham chopped: Any cooked ham works but thicker slices give you better texture in every bite
• 120 g 4 oz Gruyère or Swiss cheese shredded: Gruyère melts beautifully but Swiss is a perfectly fine backup
• 2 tbsp Dijon mustard: This adds just enough sharpness to cut through all the rich butter and cheese
• 2 tbsp mayonnaise: Creates a creamy base that helps the filling stay moist inside the croissant
• 1 tbsp chopped fresh chives optional: Fresh herbs brighten the whole dish but you can skip them
• Freshly ground black pepper to taste: Do not skimp here since pepper pairs so well with the ham
• 1 tbsp melted butter: Brushing the tops gives you that gorgeous golden finish
• 1 tbsp grated Parmesan cheese optional: Adds a salty crunch on top that makes these look professionally done

Instructions

Get your oven ready:

Preheat to 180°C 350°F and line a baking sheet with parchment paper so nothing sticks.

Prep the croissants:

Using a sharp knife slice each croissant horizontally but leave the back attached like a hinge.

Make the filling:

Mix the ham Gruyère Dijon mustard mayonnaise chives and black pepper in a bowl until combined.

Stuff them:

Gently open each croissant and divide the filling evenly among all four.

Add the finishing touches:

Place on the baking sheet brush tops with melted butter and sprinkle with Parmesan.

Bake until golden:

Bake 12 to 15 minutes until croissants are golden and cheese has melted completely.

Serve warm:

Let them cool just a minute or two before eating so the filling is not too hot.

Save

These became my daughters favorite request before her soccer tournaments. She would ask for them the night before and I would have everything ready to pop in the oven at dawn. The team started asking for them too and now I make double batches.

Making Ahead

You can assemble the stuffed croissants the night before and keep them covered in the fridge. Brush with butter right before baking and add a couple extra minutes to the cooking time.

Variations That Work

Sometimes I use turkey or leftover cooked chicken instead of ham. Sautéed mushrooms or spinach folded into the cheese mixture make excellent additions too.

Serving Ideas

A light green salad with vinaigrette cuts through the richness perfectly. Fresh fruit on the side makes the whole plate feel complete.

• These reheat surprisingly well in a toaster oven the next day
• Freeze extras before baking and bake straight from frozen adding five minutes
• Try swapping mustard for pesto when you want something different

Save

There is something so satisfying about turning simple croissants into something that feels special. These stuffed croissants might just become your weekend staple too.

Recipe FAQs

→ Can I prepare these ahead of time?

Yes, assemble the stuffed croissants and refrigerate overnight. Bake fresh in the morning, adding a few extra minutes if baking from cold.

→ What cheese works best for the filling?

Gruyère offers excellent meltability and nutty flavor. Swiss, Emmental, or aged cheddar also work beautifully. Pre-shredded cheese melts faster but fresh-grated provides better texture.

→ Why use day-old croissants?

Slightly stale croissants hold their shape better when sliced and stuffed. Fresh croissants can compress too much, making them difficult to fill evenly without tearing.

→ Can I make these vegetarian?

Absolutely. Omit the ham and increase the cheese quantity, or add sautéed vegetables like spinach, mushrooms, or caramelized onions for a meat-free version.

→ How do I store leftovers?

Store cooled croissants in an airtight container for up to 2 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness. Avoid microwaving as it makes the pastry soggy.

→ Can I freeze these before baking?

Yes. Assemble stuffed croissants, freeze individually on a tray, then transfer to a freezer bag. Bake from frozen at 180°C for 18-20 minutes, no thawing needed.