Ham and Cheese Breakfast Croissant
Ingredients:
- 2 sheets frozen puff pastry, thawed
- 1/4 cup dijon mustard
- 2 Tbsp. mayonnaise
- 1 large egg
- 1/2 lb. shaved ham
- 8 slices white cheddar cheese
- 2 Tbsp. sesame seeds
Directions:
- Preheat oven to 400 F. Line a sheet pan with parchment paper.
- Lay out a sheet of puff pastry. It should measure roughly 10 by 10 inches. Cut it into four long strips (each about 2½ inches wide and 10 inches long). Repeat with the second pastry sheet.
- Combine the mustard and mayonnaise in a small bowl. Brush the pastry strips with the mixture, leaving a 1-inch border along one of the short edges on each strip.
- In a small bowl, make an egg wash by whisking the egg with a splash of water until well beaten.
- Divide the ham and cheese among the pastry strips, laying them along the length of each strip but stopping at the border. Fold the slices as needed to fit inside the edges.
- Starting at the bottom of each strip, create a 3-inch fold. Brush the top edge of the pastry strip with some of the egg wash before folding the pastry again and pressing to seal the top edge.
- Transfer to the prepared baking sheet. Brush the croissants all over with some of the egg wash and sprinkle the tops with the sesame seeds. Bake until deep golden brown and crisp, 20 to 25 minutes.
