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Irresistible Baked Ham and Cheese Croissants

Indulge in the savory goodness of Irresistible Baked Ham and Cheese Croissants! These flaky delights are filled with deli ham, creamy Swiss cheese, and a hint of Dijon mustard, making them perfect for breakfast, lunch, or a snack. With easy steps to follow, you’ll impress family and friends at your next gathering. Ready to bake the perfect treat? Click through for the full recipe and tips on variations to customize your croissants!
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Ingredients
  

6 large croissants

8 oz deli ham, sliced

8 oz Swiss cheese, sliced

4 oz creamy Dijon mustard

2 tablespoons unsalted butter, melted

1 tablespoon dried rosemary (or fresh, if available)

Salt and pepper to taste

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    Slice each croissant in half lengthwise, creating a top and bottom.

      Spread a thin layer of creamy Dijon mustard inside each croissant half.

        Layer on a slice of ham followed by a slice of Swiss cheese on the bottom half of each croissant.

          Close the croissant with the top half, gently pressing down to secure the filling.

            In a small bowl, mix the melted butter with dried rosemary, salt, and pepper. Brush this mixture over the tops of each croissant to enhance flavor and add a golden color.

              Place all the filled croissants on the prepared baking sheet.

                Brush the tops of the croissants with the beaten egg for a shiny finish.

                  Bake in the preheated oven for 15-20 minutes, or until the croissants are golden brown and the cheese is bubbling.

                    Remove from the oven and allow to cool slightly before serving.

                      Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                        - Presentation Tips: Arrange the baked croissants on a large platter, garnishing with fresh rosemary sprigs for an elegant touch. Serve warm with a side of grainy mustard for dipping.