Stuffed Croissants Ham Cheese (Print version)

Buttery croissants stuffed with ham, cheese, and Dijon mustard, baked until golden and bubbly.

# What you'll need:

01 - 4 large croissants, preferably day-old

02 - 4 oz sliced ham, chopped

03 - 4 oz Gruyère or Swiss cheese, shredded

04 - 2 tbsp Dijon mustard

05 - 2 tbsp mayonnaise

06 - 1 tbsp chopped fresh chives

07 - Freshly ground black pepper, to taste

08 - 1 tbsp melted butter

09 - 1 tbsp grated Parmesan cheese

01 - Preheat the oven to 350°F. Line a baking sheet with parchment paper.

02 - Using a sharp knife, slice each croissant horizontally, leaving a small hinge so they open like a book.

03 - In a bowl, mix together the ham, Gruyère, Dijon mustard, mayonnaise, chives, and black pepper until well combined.

04 - Gently open each croissant and evenly distribute the filling mixture inside.

05 - Place the stuffed croissants on the prepared baking sheet. Brush the tops with melted butter and sprinkle with Parmesan.

06 - Bake for 12–15 minutes, or until the croissants are golden and the cheese is melted.

07 - Serve warm.

01 -

Using day old croissants actually works better than fresh ones because they hold up to the filling without getting soggy
The whole process comes together in thirty minutes but tastes like something from a French bakery

02 -

Slice carefully because cutting all the way through makes the filling leak out during baking
Room temperature filling spreads easier but cold ingredients help prevent soggy bottoms

03 -

Let the shredded cheese sit at room temperature for ten minutes before mixing it melts more evenly
Watch closely after twelve minutes since every oven browns differently