Baked Ham and Cheese Croissants

Baked Ham and Cheese Croissants

{"Ingredient check: Using 8 mini croissants and placing two half-slices of cheese per croissant requires 8 cheese slices total; the listed 4 slices (halved) only yields one half-slice per croissant. Plan cheese accordingly.","Cheese options: Smoked cheddar or regular cheddar both work; Swiss or provolone also melt well.","Mustard/honey: Dijon can replace yellow mustard; maple syrup can replace honey at a 1:1 ratio.","Worcestershire: Use less for milder flavor; omit if desired.","Assembly tip: Keep the butter-mustard mixture inside the croissants to prevent soggy tops.","Make-ahead: Assemble (without egg wash), cover, and refrigerate up to 24 hours; add egg wash and bake when ready.","Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat at 325°F (165°C) for 10–12 minutes until warmed through.","Freezing: Wrap baked, cooled croissants individually and freeze up to 1 month. Reheat at 350°F (175°C) for 12–15 minutes."}

Time: Prep: 20 mins, Cook: 18 mins, Total: 38 mins

Servings: 8

Ingredients

  • 8 mini croissants
  • 4 slices smoked cheddar cheese (or regular cheddar), halved
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons yellow mustard
  • 1 tablespoon honey
  • 1/2 to 1 teaspoon Worcestershire sauce
  • 3/4 pound deli-cut ham (12 oz; ~340 g)
  • 1 large egg white
  • Poppy seeds, for sprinkling

Instructions

  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Slice each croissant in half horizontally. Place a half slice of cheddar cheese on the bottom half of each croissant, followed by a slice of ham, and then another half slice of cheese. Place the top half of the croissant over the fillings to form a sandwich.
  3. In a small bowl, combine the softened butter, yellow mustard, honey, and Worcestershire sauce. Mix until smooth.
  4. Spread the butter mixture evenly on the inside of each croissant sandwich.
  5. Place the assembled croissant sandwiches in the prepared baking dish.
  6. In a small bowl, whisk together the egg white with a splash of water. Brush the tops of the croissants with the egg wash and sprinkle with poppy seeds.
  7. Bake in the preheated oven for 15-18 minutes, or until the cheese is melted and the tops are golden brown.
  8. Remove from the oven and serve warm.

Original recipe source