These mini ham and cheese croissants are made with just a few ingredients. The croissants are filled with ham, shredded Gruyère and a little Dijon mustard, then baked until the cheese is melted.
This is a simple warm appetizer that does not require any special tools to make. It also works great for brunch, including Christmas morning.
Ingredients and substitutions
Mini croissants: I used fresh store-bought mini croissants, about 3½ inches (9 cm) long. If yours are bigger, you may need a little more ham and cheese. With frozen uncooked mini croissants, you will have to bake them first, let them cool completely, then assemble and bake again.
Gruyère cheese: If you can, use it shredded rather than sliced. It melts more evenly and gives you a nice layer of cheese throughout the croissant. Good alternatives are cheddar or mozzarella.
Ham: Use any deli ham you like. Just make sure it is thinly sliced.
Dijon mustard: It works best here. Sweet chili sauce is another delicious option. For kids, use ketchup instead.
How to make mini ham and cheese croissants
Use a serrated knife to cut each croissant lengthwise, making sure not to cut all the way through. Spread Dijon over both cut sides with a spoon or knife, add a small piece of ham and top with shredded Gruyère.
Bake them on a parchment-lined baking sheet at 400°F (200°C). Check them after 6 minutes, and if they are not done, give them 2 more minutes.
Making them ahead for a party
You can prepare the croissants several hours in advance, cover them with plastic wrap and refrigerate until ready to bake. For best results, bake them within 12 hours. Straight from the fridge, they will probably need an extra 1 or 2 minutes in the oven.
One batch makes 12. Plan on 2 to 3 per person, depending on what else is on the table.
If you are entertaining a crowd, double the recipe and bake the croissants in 2 batches. Bake the first batch, then wait 1 hour before baking the second so you can serve them as warm and fresh as possible. Keep the second batch covered in the fridge until then. If you see they are gone within minutes, don't wait 1 hour. Throw the second batch in right away.
For Thanksgiving or New Year's Eve, serve them alongside a few other cheese appetizers. Our favorites are puff pastry Brie bites and a loaded chocolate apricot cheese log.
Frequently asked questions
You can, but I do not recommend it. They need a little space between them so they can crisp up nicely. In a baking dish, they are more likely to touch, which can trap steam and make them softer. A baking sheet gives them better airflow and a crisper finish.
They can sit at room temperature for up to 2 hours. Since these are warm appetizers, they are best enjoyed within 30 to 45 minutes of coming out of the oven. They usually disappear long before then, though.
Store leftovers in an airtight container in the refrigerator. Reheat them for about 4 to 5 minutes at 350°F (180°C), or until warmed through. Keep in mind that reheating can dry out the ham slightly.
Other warm appetizers for you to try
- Slow Cooker Spinach Artichoke Dip: A simple appetizer that you can serve in the slow cooker to keep it warm!
- Ham and Cheese Pinwheels: Made with puff pastry instead of croissants.
- Pesto Crostini: Easy to make and delicious!
- Mini Quiches: A good option for brunch, and they can be made ahead.
Mini Ham and Cheese Croissants
Ingredients
- 12 mini croissants (already baked, see note 1)
- 2 tablespoons Dijon mustard (see note 2)
- 5 ounces deli ham (thinly sliced)
- 4 ounces Gruyère cheese (shredded, see note 3)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut each croissant in half lengthwise, making sure not to cut all the way through.
- Open each croissant and spread a small amount of Dijon mustard over both cut sides. Add a small piece of ham and top with shredded Gruyère.
- Place the filled croissants on a baking sheet lined with parchment paper, leaving a little space between them.
- Bake for 6 to 8 minutes, or until the cheese has melted and the croissants are warmed through. Check them after 6 minutes, and if they are not done, bake for 2 more minutes.
- Serve warm!
Notes
- You will need 12 baked mini croissants. I used store-bought mini croissants about 3½ inches (9 cm) long. If yours are bigger, you may need a little more ham and cheese. If using frozen, unbaked mini croissants, bake them according to the package instructions first, let them cool completely, then fill and bake again as directed in this recipe.
- For kids, use ketchup instead of Dijon mustard. For a different flavor, try sweet chili sauce instead.
- Gruyère can be substituted with cheddar or mozzarella.
- Make ahead: Prepare them in advance, cover with plastic wrap and refrigerate. For best results, bake them within 12 hours. When baking straight from the fridge, they will probably need an extra 1 or 2 minutes in the oven.
- This recipe uses just enough ham and cheese for 12 mini croissants, so you should not have much, if any, left over.
Nutrition
Nutrition values are estimates calculated from available data and may vary with ingredient brands and portion sizes.
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