Ham and Cheese Stuffed Croissants (Printable)

Golden croissants stuffed with ham, melted Swiss cheese, and tangy Dijon mayo. Bake until flaky and delicious.

# 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 egg, beaten (for egg wash)
09 - 2 tablespoons grated Parmesan (optional)

# How to Make It:

01 - Preheat your oven to 375°F. Line a baking sheet with parchment paper.
02 - Slice each croissant horizontally, but not all the way through, creating a pocket for the filling.
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 pocket.
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 Suggestions:

01 -
  • The way the cheese melts into every flaky layer makes each bite feel like a warm hug
  • They transform ordinary store-bought croissants into something that tastes like it came from a French bakery
02 -
  • Don't overfill the croissants or they'll burst open during baking and you'll lose all that cheesy goodness
  • The egg wash isn't just for looks—it helps the croissant hold its shape and creates that irresistible crunch
03 -
  • Let your croissants sit at room temperature for 15 minutes before slicing—they won't tear as easily
  • Grate your own Parmesan fresh from the block for better melting and flavor

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