Ham and cheese stuffed croissants (Printable)

Flaky croissants filled with ham, melted Swiss cheese, and creamy Dijon mustard sauce. Golden, warm, and ready in 20 minutes.

# Ingredient List:

→ Croissants

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

→ Filling

02 - 6 slices cooked ham
03 - 6 slices Swiss cheese (e.g., 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)

# How to Make:

01 - Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, but not all the way through, creating a pocket.
03 - In a small bowl, mix together the Dijon mustard, mayonnaise, and chives (if using). Season with black pepper.
04 - Spread about 1 teaspoon of the mustard mixture inside each croissant.
05 - Layer one slice of ham and one slice of cheese inside each croissant.
06 - Gently press the croissants closed and place them on the prepared baking sheet.
07 - Brush the tops of the croissants with the beaten egg. Sprinkle with grated Parmesan, if desired.
08 - Bake for 15–18 minutes, until the croissants are golden brown, the cheese is melted, and the filling is hot.
09 - Let cool for 2–3 minutes before serving.

# Expert Tips:

01 -
  • The contrast between shattering crisp pastry and warm, gooey filling hits every pleasure center at once
  • They transform ordinary breakfast ingredients into something that feels like a café treat
  • The Dijon cream sauce is the quiet genius that keeps everything from tasting one-note
02 -
  • Cutting all the way through the croissant seems easier but your filling will escape and burn on the pan
  • Room temperature cheese melts faster and more evenly than cold from the fridge
  • The egg wash isn't just cosmetic, it helps the croissant maintain structure as it reheats
03 -
  • Use the sharpest knife you own for slicing, a dull blade will crush the delicate layers
  • Sprinkle a little coarse salt over the egg wash before baking for a bakery-style finish

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