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- One 8-ounce package refrigerated Crescent Rolls
- 4 slices rosemary ham or your favorite ham
- 4 slices Swiss cheese
- Cooking spray (optional)
Preheat the oven to 375 degrees.
Gently separate the dough into 8 triangles. Using the crescent triangles as a pattern, cut the ham and cheese into similar triangular shapes. Place a piece of ham on the crescent dough and top with a slice of cheese. Roll each croissant starting from the widest edge to the tip of the triangle.
Coat a baking sheet with cooking spray or line with parchment paper. Place the triangles on the baking sheet. Bake until golden brown, 15 minutes. Eat warm, cold, or at room temperature.
Calories Per Serving159
Folate equivalent (total)2µgN/A
Baked Ham and Cheese Croissants
Is there anything better than crispy, toasted, hot ham + cheese croissants?
Wait, there is. It’s mini crispy, toasted, hot ham + cheese croissants!
And that’s exactly what we have here! It’s the most adorable mini croissant sandwiches, stuffed with smoked deli ham, Swiss cheese, and some bomb Dijon-honey buttery heaven.
I know. It’s a mouthful. Just know that it sure is heavenly.
Then they get toasted to perfectly golden brown, ooey gooey, cheesy goodness.
So perfect for a crowd, game day or an after school snack. Although I did have 4 of these for dinner tonight so it totally works for supper too!
- Cover a large baking sheet with aluminum foil. Split your croissants in half and place on the baking sheet.
- In a small bowl, mix together cream cheese and Dijon mustard. Spread some of the cream cheese mixture on one half of each croissant.
- Layer sliced ham and sliced cheese on top of cream cheese mixture.
- Top with the other half of the croissant.
- Bake at 350 degrees for 12-15 minutes and serve immediately.
‘Ham & Cheese’ Croissant Bake
First up for the cheese sauce, you need to infuse the milk. In a medium saucepan add the non dairy milk followed by the onion, bay, nutmeg & salt. Place the saucepan over a low heat & stir every now and then for 10 minutes.
Meanwhile, in a large saucepan add the vegan margarine and place the pan over a low heat.
When the margarine has melted, add the flour then using a spatular, mix well. Keep stirring the mix for a couple of minutes to cook out the flour.
Gradually whisk in the infused milk (strained), a little at a time.
Once you’d added all the milk., stir in the cheese & then keep mixing with a spatular until it thickens up, the mixture should be creamy.
Once thick, remove the sauce from the heat & set it aside covered with cling film.
Cut your croissants in half and fill them with the vegan ham, cheese slices, a slice of tomato & a few olives. Then place the sandwiches into your baking dish.
Pour the cheese sauce in all the gaps around the croissants then sprinkle over the chopped sun-dried tomatoes, any left over olives, chopped chives & sesame seeds.
Place the dish into the oven to bake for 25 minutes.
Meanwhile, pre heat a large non stick frying pan over a medium heat & add a touch of oil followed by the red pepper, onion, garlic & chillis.
Sauté the mixture for 3-4 minutes before adding them to a blender with the rest of the red pepper sauce ingredients. Blitz the mixture until it’s smooth. Set the sauce aside until you’re ready to serve. Any left over sauce can be stored in a sealed container for up to 2 weeks in the refrigerator.
After baking, let the croissant bake set for 5-10 minutes before serving with plenty of the red pepper sauce drizzled over the top.
Easy Ham and Cheese Croissants
These Easy Ham and Cheese Croissants only use four ingredients and can be made in about 20 minutes! Using ham, Gruyère and puff pastry, they are delicious for breakfast, lunch or dinner. Great for using up leftover ham from the holidays!
This is a sponsored conversation written by me on behalf of Fred Meyer. The opinions and text are all mine.
When I was a kid, my mom and I would sometimes go to a cafe called The Perfect Cup. This was a special occasion, for days when we were out shopping and were able to afford an extra treat. With our shopping bags in tow, we sat in the bustling cafe and I got to feel like such a grown up eating my ham and cheese croissant and sipping on my New York Soda. I’m not sure how I even got the idea to order the Ham and Cheese Croissant, as I’m fairly sure I had never had one before. But after the first time I tried it, I would never order anything else when we had lunch there. This was not a sandwich, ham and cheese on a croissant, but actually had ham and melty cheese wrapped in the buttery croissant. It instantly became a favorite for me. Even now, years later, if I am ever in a cafe that has one on the menu I will order it.
I had never really considered making my own until I found myself with an abundance of leftovers of my Flame Crafted Ham from Fred Meyer. The ham is delicious as is, fully cooked with a sweet and smokey glaze, and it makes a lovely holiday meal. It does, however, serve 11-14 people, so we had an abundance of leftovers. And in my house we can only eat the same meal two or three times in a row before we start to get antsy. There are so many options for the leftovers – I also put some in a frittata, and throwing some into a cheesy pasta dish is not a bad idea either. But my mind kept going to my beloved Ham and Cheese Croissants.
Now, if you are a regular reader of this blog, you know that I generally like to keep the meals here simple, fairly quick and easy. Croissants are anything but that. The lamination process of the dough takes time and effort, and the results are worth it. But for those of us that don’t have the time or patience to spend on an authentic croissant, there is a sneaky little shortcut that gives pretty delicious results. And that ingredient is puff pastry. Is it the same as an authentic croissant? No. But it is still delicious.
With that shortcut, these four ingredient Easy Ham and Cheese Croissants are something that you can make the morning after your holiday dinner, and only spend a few minutes on. They are also pretty great for lunch or dinner with a green salad and a glass of white wine.
I used Gruyère here because the flavors are all so perfect together. The cheese is sharp which cuts the richness just a little. I also found that they best way to avoid having the cheese melt out of the croissant and all over the baking sheet was to cut them into batons rather than grating it. There will still be some cheese that melts out, so I very strongly recommend lining your baking sheet to avoid sticking and a nasty cleanup. I used silpat, but you might also try parchment paper.
Do you usually have ham for the holidays? What is your favorite way to use the leftovers?
Can I make these ahead?
Yes, slice and fill the croissants, then place in an airtight container (or on a well-covered tray). Make the honey mustard glaze up and then cover and refrigerate that too.
Take the glaze out of the fridge about 1 hour before you want to cook the croissants - so theyt can come up to room temperature.
Transfer the croissants to a tray, then brush with the glaze and sprinkle on the poppy seeds. Cook for 6-7 minutes at 190C/375F.
You can also make the whole croissants ahead and cook them. Then cool, cover and refrigerate. They're a little dryer this way, and the glaze won't be as sticky, but they're still delicious.
Reheat by placing in the oven for 5 minutes at 190C/375F - until piping hot throughout.
Or you can reheat in the microwave for 1-2 minutes until piping hot throughout. However, microwaving them means the croissants won't be as crisp on the outside.
Ham And Cheese Croissants
This Ham and Cheese Croissant made with croissant, deli meat slices and cheese is everything you could ask for in a breakfast sandwich. So delicious, very satisfying and easy to make sandwich!
Avocado Toast is another easy and healthy breakfast recipe you have to try.
- 2 croissants
- 4 slices deli ham (any flavor and as much as you like)
- 4 slices Swiss cheese
- Dijon mustard
Cut croissants in half lengthwise.
Spread cut sides of croissant with as much as you like of mustard and mayonnaise. Top with ham and slices of cheese.
Place two halves back together.
Bake in the oven for 10-15 minute or until cheese is melted.
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So let me know what you think of this ham and cheese croissants in the comments, thanks!
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Mind Your Ingredients
Look to high-protein flour: A flour with an 11- to 13-percent protein content (usually noted on the bag) is necessary for a sturdy, gluten-rich dough that can support many layers of butter and withstand the rolling and folding required to create those layers. If you can find it, King Arthur all-purpose flour is ideal for two reasons: It has a relatively high protein content of 11.7 percent, and it contains a small amount of malted barley flour, which professional bakers add to their croissant dough to produce a crispier, more flavorful exterior.
Pay attention to your yeast: Experienced bakers generally prefer to use fresh yeast — sometimes called cake yeast or baker’s yeast — when making croissants, as it’s more reliable than active dry yeast. However, active dry yeast is by far easiest for home bakers to find. You want to be confident that your yeast is alive, so keep it refrigerated and make sure it’s being used well before the expiration date. (If you have doubts, you may want to proof it: Warm ¼ cup/120 grams of the total milk in the accompanying base recipe to about 105 degrees, then combine it in a small bowl with the 2¼ teaspoons/7 grams active dry yeast and stir until dissolved. Let it sit until the mixture is foamy, about 5 minutes, then proceed.)
Spring for the good butter: European or European-style butters contain at least 82 percent butterfat by weight. (Most American butters top out at 82 percent.) Often, this increased fat content makes these butters richer in flavor and more “plastic,” or able to bend while cold without breaking. This relative flexibility will help the butter roll out more easily, eventually resulting in lighter, taller croissants with defined layers. Of all the butters I tested, I liked Kerrygold the best because it maintains a waxy, malleable texture even when cold, so the butter block resists cracking and splitting apart inside the dough during rolling.
Freezer Croissant Breakfast Sandwiches
Yield: 8 servings
prep time: 25 minutes
cook time: 5 minutes
total time: 30 minutes
Prep for the week with these make-ahead sandwiches for those busy mornings! Filling, delicious and microwavable!
- 1 tablespoon olive oil
- 4 large eggs, lightly beaten
- 1/4 cup half and half
- Kosher salt and freshly ground black pepper, to taste
- 8 mini croissants, halved horizontally
- 4 ounces thinly sliced ham
- 4 slices cheddar cheese, halved
- Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes set aside.
- Fill croissants with eggs, ham and cheese to make 8 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
- To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
- Serve immediately.
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Ham and Cheese Croissants - Recipes
1/2 cup (4 ounces) warm whole milk (110º F to 115º F)
1 teaspoon plus 2 tablespoons (1 ounce) sugar, divided
4 teaspoons (3/8 ounce) active dry yeast or 1 tablespoon instant yeast
4 cups (20 ounces) unbleached all-purpose flour
1/2 stick (2 ounces), cut into small pieces, cold Kerrygold
3-1/2 sticks (14 ounces) cold Kerrygold
2 tablespoons (1 ounce) unbleached all-purpose flour
1 tablespoon whole milk or cream
Ham and Cheese Filled Croissants
1/2 quantity croissant dough
1 tablespoon whole milk or cream
6 thin slices smoked ham, halved
1-1/2 cups grated Kerrygold
Be sure to give yourself the time and counter space you’ll need to enjoy the process of making the dough.
To prepare the dough block: Pour the warm milk into a small bowl and whisk in 1 teaspoon of the sugar. Whisk in the yeast and set aside for 10 minutes, or until the yeast is activated and the mixture is bubbling.
In the bowl of a stand mixer fitted with a paddle attachment, combine the flour, remaining 2 tablespoons of sugar, the salt, and cold butter pieces. Blend on medium speed until the butter is cut into tiny pieces and the mixture resembles bread crumbs. Add the yeast mixture and the cold milk. Switch to a dough hook and mix on lowest speed for 1-1/2 to 2 minutes, until the liquid is absorbed and has formed a very rough mass. Dust a work surface lightly with flour and turn the dough out onto it. Knead the dough 3 to 5 times, just to finish bringing it together. The dough will not be smooth or elastic it will become fully kneaded and smooth during the rolling and turning process ahead. Don’t overwork the dough now or you’ll have trouble rolling it later. Wrap the dough loosely in plastic wrap (to allow a little room for expansion) and refrigerate for 30 to 60 minutes.
To prepare butter block: Cut the butter into 1/2-inch pieces, toss with the flour and refrigerate for 20 minutes. In the cleaned stand mixer fitted with the paddle attachment, beat the floured butter on medium speed, scraping down the bowl once or twice with a bowl scraper, for 1 to 2 minutes, until the butter and flour form a smooth mass. You are not trying to beat air into the mixture, just make it pliable and smooth while keeping it cold. Scrape the butter onto a piece of parchment paper or plastic wrap, wrap it up, and refrigerate while you roll out the dough.
To incorporate the butter into the dough: Dust the work surface with flour. Set the dough in the center and dust the top with flour. Roll the dough into a 15 by 12-inch rectangle with a short side parallel to the edge of your work surface. Gently pull or stretch the dough to form straight edges and sharp corners. Brush any flour from the surface. Visually divide the dough crosswise into 3 equal, 5-inch-wide sections (you can lightly mark the dough with a ruler or the back of a knife if you wish). Spread the cold but pliable butter evenly over the top two sections of dough, leaving the bottom third empty and leaving a 1/2-inch border around the edges of the buttered sections. This is best done with your fingers, since the butter isn’t quite warm enough to spread easily with a spatula. Alternatively, you can place the butter between two sheets of plastic and roll it into a 9-1/2 by 11-inch rectangle. Peel off one sheet of plastic, invert the buttered rectangle over the dough rectangle, center it, and peel off the other sheet of plastic.
To encase the butter with a letter fold (First turn): Fold the empty bottom third up over the center third of the dough. Then fold the top third down over the center. Pinch together the seams along the bottom and sides of the dough. Roll your rolling pin across the top briefly and gently 3 or 4 times to help seal the seams. This completes both the incorporation of the butter and your first turn of the dough. If the butter has become warm and squishy, wrap the dough in plastic and refrigerate for 1 hour before continuing with the second turn. If you have worked quickly and the butter is still cold yet pliable, continue with the next turn.
Book fold (Second turn): Position the dough with the short side parallel to your work surface and the long fold on your left. Dust the dough with flour and roll it into a 20 by 12-inch rectangle. Brush any flour from the surface of the dough. Fold the dough using the book-fold method: Fold the two short edges into the center of the dough, leaving a 1/4-inch crevice between them. Line up the edges precisely and square the corners as you fold. Now fold one side over the other, as though you were closing a book. Roll your pin across the top of the dough briefly and gently 3 or 4 times to seal the seams. This completes your second turn. Wrap the dough in plastic and refrigerate for 1 hour.
Letter fold (Third turn): Remove the dough from the refrigerator, dust with flour and roll again into a 20 by 12-inch rectangle. Brush any flour from the surface of the dough. Fold the dough using the letter-fold method: Visually divide the dough lengthwise into 3 equal, 5-inch-wide sections (you can lightly mark the dough with a ruler or the back of a knife if you wish). Fold the bottom third up over the center of the dough, and then fold the top third down over the center, making sure to square the corners and fold as neatly and precisely as possible. Roll your rolling pin across the top of the dough again briefly to help seal the seams. This completes your third turn. The croissant dough is finished. Wrap in plastic wrap and refrigerate for at least 2 hours and up to 24 hours before cutting, shaping, and baking the dough.
This classic French pastry relies on good butter for flavor and good technique to get flaky layers. Once the dough is made and shaped, pay attention to the proofing process. During this last rise, the many layers of butter in the dough should remain cool. If the room is too warm, the butter will melt, and instead of forming flaky layers in the oven, it will leak out of the dough, covering the baking sheet in a pool of liquid butter and “frying” the bottoms of the croissants in the process. To prevent this, pick a cool room temperature spot for proofing the croissants, preferably 65ºF to 75ºF. Once they have risen, chill in the freezer for 10 minutes or in the refrigerator for 15 minutes just prior to baking. This will firm the butter, ensuring beautifully flaky croissants.
Lightly flour work surface and roll the dough into a 26- by 14- by 1/4-inch thick rectangle. Cut the rectangle in half lengthwise to form two pieces that each measure 26- by 7-inches. Position the rectangles so the long edges are parallel to the edge of your work surface. On each piece, use a ruler and paring knife or pizza cutter to make nicks along the top edge of the dough every 4-inches. Along the bottom edge, measure 2-inches in from the left side and make a nick then add a nick every 4-inches after that.
To cut the dough into triangles: Line up your ruler with the top left corner and the first bottom nick (2-inches in from the left side of the dough). Cut along this line. This first skinny triangle is not a full croissant. You can use these “scrap” triangles to make baby croissants or simply sprinkle the surface with sugar and bake as a snack. Next, line up the ruler with the first nick on the top edge and the left corner bottom, and cut along that line, forming a full-size triangle. Then cut a line from the first nick on top to the first nick on the bottom to form the second triangle. Continue lining up the nicks and cutting until the whole sheet has been cut into 12 triangles. Mark and cut the second half of dough in the same way.
To shape the dough: Line the baking sheets with parchment paper or silicone mats. Line up all the triangles so that their bottom (4-inch) sides are parallel with the edge of your work surface. Make a 2-inch vertical slit in the center of the bottom edge of each triangle. To shape, grasp a triangle and, with the wide end in one hand and the point in the other, very gently stretch the dough until it is a couple inches longer. Set it back on the table (notice how it resembles the Eiffel Tower). Pull the slit in the bottom apart slightly and roll the corners, upward and outward, widening the slit. Roll the entire triangle toward the tip, pulling gently on the tip to stretch the dough slightly. Tuck the tip under the roll (so it doesn’t pull out during baking) and place the roll on one of the prepared baking sheets. Curve the ends in toward each other to form a crescent shape. Continue stretching and rolling the dough triangles until you have shaped all the croissants and placed them 2-inches apart on the baking sheets.
To wash with egg and proof: Lightly beat the eggs and milk in a small bowl. Brush each croissant evenly with the egg wash. Cover the remaining egg wash and refrigerate to use later. Allow the croissants to rise in a cool room-temperature spot until they are nearly doubled in size and look like they have taken a deep breath, 1 to 2 hours, depending on the warmth of the room. If you squeeze one gently, it should feel soft and marshmallow-like. Don’t try to rush the rise by warming the croissants—you don’t want the butter to melt.
To bake the croissants: Preheat the oven to 400ºF and place a rack in the center. Chill the croissants in the freezer for 10 minutes or in the refrigerator for 15 minutes. This will firm the butter, creating a flakier texture. Brush the croissants once more with the egg wash. Bake one baking sheet at a time, rotating it halfway through, for 17 to 22 minutes, until the croissants are a deep golden brown. Transfer the croissants to a rack to cool.
Getting Ahead: You can spread the process of making croissants over 2 days. On the first day, finish making the dough. Wrap the dough loosely in plastic (it will expand slightly) and refrigerate overnight. The next day, roll, cut, shape, proof, and bake the croissants. You can also freeze the croissants already shaped. Place the croissants on a baking sheet and freeze until firm, then transfer them to resealable plastic freezer bags. They will keep for 4 to 6 weeks. To bake, transfer the frozen croissants directly to prepared baking sheets and let them defrost and proof at room temperature. Apply the egg wash after a couple of hours. The croissants should be ready for baking after about 3 hours.
Storing: Baked croissants keep, unwrapped at room temperature, for 1 day. For longer storage, wrap each croissant in plastic wrap and slip into a resealable plastic freezer bag. Freeze for up to 1 month. Thaw at room temperature for 30 minutes, then reheat in a 350º F oven for 7 to 8 minutes, until the crust is crisped and the center is warmed through.
Ham and Cheese-Filled Croissants
The savory twist on the classic croissant combines salty ham with sharp cheese wrapped into warm, buttery dough. Serve for breakfast, lunch or dinner.
Yield: Makes 12 croissants
- 1/2 quantity croissant dough
- 1 large egg
- 1 tablespoon whole milk or cream
- 6 thin slices smoked ham, halved
- 1-1/2 cups grated Kerrygold Swiss Cheese or Dubliner® Cheese
Lightly flour work surface and roll the dough on a floured surface into a 26 by 14 by 1/4-inch thick rectangle. Cut the rectangle in half lengthwise to form two pieces that each measure 26 by 7 inches. Position the rectangles so the long edges are parallel to the edge of your work surface. On each piece, use a ruler and paring knife or pizza cutter to make nicks along the top edge of the dough every 4 inches. Along the bottom edge, measure 2 inches in from the left side and make a nick then add a nick every 4 inches after that.
To cut the dough into triangles: Line up your ruler with the top left corner and the first bottom nick (2 inches in from the left side of the dough). Cut along this line. This first skinny triangle is not a full croissant. You can use these “scrap” triangles to make baby croissants or simply sprinkle the surface with sugar and bake as a snack. Next, line up the ruler with the first nick on the top edge and the left corner bottom, and cut along that line, forming a full-size triangle. Then cut a line from the first nick on top to the first nick on the bottom to form the second triangle. Continue lining up the nicks and cutting until the whole sheet has been cut into 12 triangles. Mark and cut the second half of dough in the same way.
To shape the dough: Line the baking sheets with parchment paper or silicone mats. Line up all the triangles so that their bottom (4-inch) sides are parallel with the edge of your work surface.
For each triangle, roll or fold a piece of ham so that it is slightly smaller than the width of the croissant base. Place the ham about 1/2-inch from the bottom of the triangle. Sprinkle 1 scant tablespoon of grated cheese on the top.
To shape, grasp a triangle and, with the wide end in one hand and the point in the other, very gently stretch the dough until it is a couple inches longer. Set it back on the table (notice how it resembles the Eiffel Tower). Roll the entire triangle toward the tip, pulling gently on the tip to stretch the dough slightly. Tuck the tip under the roll (so it doesn’t pull out during baking) and place the roll on one of the prepared baking sheets. Curve the ends in toward each other to form a crescent shape. Continue stretching and rolling the dough triangles until you have shaped all the croissants and placed them 2-inches apart on the baking sheets.
To wash with egg and proof: Lightly beat the eggs and milk in a small bowl. Brush each croissant evenly with the egg wash. Cover the remaining egg wash and refrigerate to use later. Sprinkle with a little grated cheese over the top of each croissant. Allow the croissants to rise in a cool room-temperature spot until they are nearly doubled in size and look like they have taken a deep breath, 1 to 2 hours, depending on the warmth of the room. If you squeeze one gently, it should feel soft and marshmallow-like. Don’t try to rush the rise by warming the croissants—you don’t want the butter to melt.
To bake the croissants: Preheat the oven to 400º F and place a rack in the center. Chill the croissants in the freezer for 10 minutes or in the refrigerator for 15 minutes. This will firm the butter, creating a flakier texture. Brush the croissants once more with the egg wash. Bake one baking sheet at a time, rotating it halfway through, for 17 to 22 minutes, until the croissants are a deep golden brown. Transfer the croissants to a rack to cool or serve warm.
Recipe adapted from The Art & Soul of Baking by Sur La Table and Cindy Mushet