Breakfast Croissants Stuffed with Ham and Gruyere

A quick grab-and-go breakfast timesaver and a great use of leftover ham. This recipe makes a week’s worth of meals that can be frozen. Thaw in the refrigerator overnight then reheat on medium to low power (40% power) for approximately 45 seconds.



Step: 1

Preheat the oven to 350 degrees F (175 degrees C).

Step: 2

Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.

Step: 3

Arrange crescents 1 inch apart on a baking sheet.

Step: 4

Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.

Step: 5

Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.


Per Serving: 253 calories; protein 10.8g; carbohydrates 16.7g; fat 15g; cholesterol 22.7mg; sodium 749.7mg.

The quality of the flour could make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re making wholemeal bread , which doesn’t always rise as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the makers instructions.

A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then clear it off the next day.

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