Ham and Cheese Stuffed Croissants (Print version)

Golden buttery croissants stuffed with ham, melted Swiss, and zesty Dijon mayo—baked until crispy and warm.

# What you 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 egg, beaten (for egg wash)
09 - 2 tablespoons grated Parmesan (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 create a pocket for filling.
03 - Whisk together Dijon mustard, mayonnaise, and chives if using. Season with black pepper to taste.
04 - Spread approximately 1 teaspoon of the mustard mixture inside each croissant pocket.
05 - Place one slice of ham and one slice of Swiss cheese inside each prepared croissant.
06 - Gently press croissants closed and arrange seam-side up on the prepared baking sheet.
07 - Brush the tops of croissants with beaten egg. Sprinkle with grated Parmesan if desired.
08 - Bake for 15–18 minutes until croissants are golden brown, cheese is melted, and filling is heated through.
09 - Let cool for 2–3 minutes before serving warm.

# Expert advice:

01 -
  • The combination of warm melted cheese and tangy Dijon sauce creates layers of flavor that make every bite interesting
  • They come together in under 35 minutes but taste like something from a French bakery
02 -
  • Croissants that are slightly stale actually work better than fresh ones because they hold their shape and don't become soggy
  • Letting them rest for 2 to 3 minutes after baking helps the cheese set slightly so it doesn't all ooze out when you cut into them
03 -
  • If your croissants are very fresh, toast them lightly for 5 minutes before slicing to help them hold their shape
  • The egg wash isn't just for looks—it helps the topping stick and creates that professional golden color

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