Savoury Croissant
Black Forest Ham • Gruyere • Mustard
Savoury Croissant
Black Forest Ham • Gruyere • Mustard
| Difficulty: ★☆☆☆☆ |  French |
Confession: this is the cheater’s version of croissants. Meaning the dough is pre-made, BUT the amount of time and effort plus convenience factor, plus taste equals to a pretty satisfying recipe. So, it’s all about math really.
Even the best of us don’t feel like making croissants from scratch at times. And the best of us is probably better at cooking stews than baking and making dough. But that doesn’t mean you can’t pretend to be Parisian and have a homemade croissant with your coffee in the morning. Solution? This quick and simple recipe for savoury ham and cheese croissants.
P.S., since this recipe is so simple, the key is good quality cheese and ham.
— mm worthy approved —
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We encourage cooking organically. Our recipes are flexible, so you can stop & taste, adjust and create your own spin! Learn More >> |
GRAINS, BREAD & NOODS
Ingredients –
[ Approx. makes 8 ]
Click on ingredients with * for more info.
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8 oz. Pilsbury
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8 (or more) slices
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⅓ cup gruyere,
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4 tsp. mustard
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Time –
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Prep15 min. |
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Cook10 min. |
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Total25 min. |
Equipment –
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Your hands |
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Oven |
— instructions —
①
Preheat oven to 375°F (190°C).
Preheat oven to 375°F (190°C) to prepare the oven for baking.
②
Unroll dough to individual triangles.
Unroll the dough to individual triangles. The triangles should be long, like a pizza shape. If they looked a little deformed you can reshape it and mold it a little.
③
Brush mustard.
Brush mustard all across the base of the triangle with a pastry brush.
④
Lay ham flat.
Lay ham out flat over the mustard. This is kind of like a tetris – you can cut the pieces so that it fits within the triangle. Be sure not to lay too much on so that it doesn’t overfill and get messy when you are rolling them up.
⑤
Add cheese.
Sprinkle about 1-2 tbsp. grated cheese on the top wider part of the triangle. Again, try not to sprinkle too much and overfill.
⑥
Roll and curve ends down.
Starting from the wide end, roll the triangle down towards the pointy end, encasing all of the filling inside, making sure nothing falls out or apart. Once you get to the end, press the pointy end down to seal. To get the curved down croissant shape, take the two ends and curve downward to mold into a horn shape.
⑦
Repeat and egg wash.
Repeat making the croissants and get in the zone. Once all the croissants are made, line them up 2″ apart on a baking tray lined with parchment paper. Make an egg wash by beating one egg in a small bowl and use a pastry brush to brush a thin layer of the egg wash onto the entire surface of each croissant.
⑧
Bake 10-15 mins.
Bake in oven for 10-15 minutes, or until the dough is cooked through and the outside is golden brown. Congrats! You just made ham and cheese croissants.
— instructions —
①
Preheat oven to 375°F (190°C).
Preheat oven to 375°F (190°C) to prepare the oven for baking.
②
Unroll dough to individual triangles.
Unroll the dough to individual triangles. The triangles should be long, like a pizza shape. If they looked a little deformed you can reshape it and mold it a little.
③
Brush mustard.
Brush mustard all across the base of the triangle with a pastry brush.
④
Lay ham flat.
Lay ham out flat over the mustard. This is kind of like a tetris – you can cut the pieces so that it fits within the triangle. Be sure not to lay too much on so that it doesn’t overfill and get messy when you are rolling them up.
⑤
Add cheese.
Sprinkle about 1-2 tbsp. grated cheese on the top wider part of the triangle. Again, try not to sprinkle too much and overfill.
⑥
Roll and curve ends down.
Starting from the wide end, roll the triangle down towards the pointy end, encasing all of the filling inside, making sure nothing falls out or apart. Once you get to the end, press the pointy end down to seal. To get the curved down croissant shape, take the two ends and curve downward to mold into a horn shape.
⑦
Repeat and egg wash.
Repeat making the croissants and get in the zone. Once all the croissants are made, line them up 2″ apart on a baking tray lined with parchment paper. Make an egg wash by beating one egg in a small bowl and use a pastry brush to brush a thin layer of the egg wash onto the entire surface of each croissant.
⑧
Bake 10-15 mins.
Bake in oven for 10-15 minutes, or until the dough is cooked through and the outside is golden brown. Congrats! You just made ham and cheese croissants.
