Ham and Cheese Croissants. These ham and cheese croissants and super easy to make! The secret is that you assemble the sandwiches and then bake them in the oven for a few minutes. Putting them in the oven makes the croissant really flaky and it melts the cheese.
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. These ham and cheese croissants make the perfect little party sandwich for whatever you are celebrating! You can cook Ham and Cheese Croissants using 3 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Ham and Cheese Croissants
- Prepare 2 can of pillsbury crescents, each 8count.
- It's 4 slice of American cheese, cut into four slices each.
- Prepare 16 slice of ham, patted dry.
If you love the little Hawaiian roll party Made with bakery croissants that are stuffed with delicious ham and cheese and then topped with a scrumptious sauce and baked, these sandwiches. ham, croissant, cheese, eggs, butter. Ham, Egg and Brie Croissant Breakfast SandwichSarah's Cucina Bella. large egg, brie cheese, croissant, deli ham. Ham and Swiss Croissant SandwichesDishes and Dust Bunnies. lettuce, ham, ranch salad dressing, tomato, swiss cheese. Stuff that layered up cheese and ham into the croissant.
Ham and Cheese Croissants instructions
- preheat oven to whatever the package on crescents says.
- unroll crescents.
- place a slice of ham and a slice of cheese on the bottom edge of each crescent.
- roll up then place on baking sheet, end of roll tucked underneath.
- bake for suggested time on crescent package, i prefer an additional two minutes for extra crispyness.
- once done let cool, cheese will b hot.
- GRUB ON DOWN TO FUNKYTOWN ;).
Repeat until all of the croissants are filled. For the topping, mix together Dijon mustard, honey and brown sugar and brush on top of the croissants. Learn how to make puff pastry croissants with ham and cheese. Spoon the ham and cheese mixture close to the wide end of the triangle, brush with the egg white and roll up toward the pointed end of the triangle. Press lightly to secure closed, curve the ends in a bit to create a croissant shape and place on a baking sheet lined with parchment paper.