Making these Ham & Muenster Cheese Croissants brought back childhood memories for my husband. He came home from the grocery store with ingredients in hand, asking me to make them for the kids.
Great for Everyone
Sometimes, it’s nice to whip up something fun and quick for snack time. Recipes don’t always have to be fancy, have a huge list of ingredients, or take a lot of time to make. These croissants are appealing to both children and adults. They are perfect to make when you don’t have a lot of “hands on” time.
Great for Every Occasion
They’re so easy that you can get the kids involved and they are mess free. They’re great appetizers for dinner parties, family gatherings, or, even to keep hunger at bay for in between lunch and dinner time.
Ham & Muenster Cheese Croissants Are Easy to Make
It’s really quite simple to make these croissants, you just buy crescent rolls in a tube, roll them out and separate them, tuck a half slice of muenster cheese inside 1 slice of ham and all you have left is to roll them up.
Once that part is done all that is left is to roll the croissants up starting at the ham and cheese.
Great Trick: Place parchment paper on the baking sheet so that it’s less clean up when cheese oozes out of the croissants while they bake.
Bake the croissants for 16 minutes or until the croissants are flaky and the crust is a beautiful brown color.
These croissants are ready to eat just minutes after coming out of the oven. Buy eating these once they’re not hot to the touch; It ensures the cheese is still gooey inside. For me, serving this snack with a nice cold glass of milk brings back childhood memories of my own while eating ham and cheese sandwiches.
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Ham & Muenster Cheese Croissants
- 1 can crescent rolls
- 1 package sliced muenster cheese
- 1 package sliced deli ham
- Preheat oven to 350°
- Line baking sheet with parchment paper.
- Roll out crescent rolls and pull apart triangles.
- Half 1 slice of ham and tuck 1/2 slice of muenster cheese slice inside ham.
- Fold sides of ham to keep cheese in.
- Starting at wide end of triangle, roll croissant ending at tip of triangle.
- Bake for 16 minutes or until tops are golden brown and crust is flaky.