Cheese, sundried tomato and ham-stuffed croissants recipe
Looking for a breakfast in bed with a difference for Mother's Day? Then try making your very own croissants! Using pre-made croissant dough makes it super easy, but you still get impressive results and your kids can even help you assemble these beautiful bakes. See method
- 1 x 350g pack ready-to-roll croissants
- 2 tbsp sundried tomato paste
- 60g wafer-thin Wiltshire ham, shredded
- 100g mature Cheddar, grated
- 1 tbsp milk, for brushing
If you don't have any Cheddar, try using another hard cheese
Each serving contains
of the reference intake
- Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the croissant pack onto a flat surface. Using a knife, cut along the perforations to make 6 separate triangles.
- Ask your kids to top each triangle with a teaspoonful of sundried tomato paste, spreading it out evenly to the edges. Then they can top each with a few pieces of ham, and scatter over the cheese.
- Starting at the base of each triangle, tightly roll up the dough to the narrow point making sure the filling is enclosed – you may want to work together with your kids to do this. Curl the edges in slightly to make a croissant shape. Your kids can then carefully brush each pastry with a little milk to help it turn golden and crisp.
- Transfer to a baking tray and cook for 12 mins, or until golden and crisp. Serve warm from the oven.
Tip: You can prepare the croissants up to 24 hours in advance. Keep them covered in the fridge until ready to bake.
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