Description
Delightful baked ham and cheese croissants made with flaky crescent roll dough, layered with savory deli ham, melted Swiss cheese, and a hint of Dijon mustard, finished with a buttery, golden crust topped with optional poppy seeds.
Ingredients
Scale
Ingredients
- 1 package of crescent roll dough (8 rolls)
- 8 slices of deli ham
- 8 slices of Swiss cheese
- 1 tablespoon of Dijon mustard
- 1 tablespoon of butter, melted
- 1 teaspoon of poppy seeds (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Dough: Open the package of crescent roll dough. Unroll the dough and separate it into 8 individual triangles for easy filling and rolling.
- Spread Mustard: Spread a thin, even layer of Dijon mustard over each dough triangle to add tangy flavor that complements the ham and cheese.
- Add Ham: Place one slice of deli ham on each triangle, folding the ham as needed to fit neatly within the dough shape.
- Add Cheese: Top the ham with a slice of Swiss cheese, adjusting to fit within the triangle without overhang.
- Roll Croissants: Starting from the wide end, roll each triangle snugly toward the pointed end to create a classic croissant shape, sealing in the filling.
- Arrange on Sheet: Lay the rolled croissants on the prepared baking sheet, spacing them to allow for expansion during baking.
- Brush and Sprinkle: Brush the tops of each croissant with melted butter for a golden, glossy finish, and sprinkle with poppy seeds if desired for added texture and appearance.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the croissants are golden brown and the cheese inside has melted completely.
- Cool and Serve: Remove the croissants from the oven and let them cool slightly before serving warm to enjoy the perfect gooey, buttery bite.
Notes
- For a crispier crust, brush the croissants with an egg wash instead of butter before baking.
- Feel free to substitute the Swiss cheese with cheddar or Gruyere for different flavor profiles.
- Poppy seeds are optional but add a nice texture and visual appeal.
- If you prefer a spicier kick, use spicy brown mustard instead of Dijon.
- Serve warm for the best taste and texture; leftovers can be reheated in the oven.
