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Cheese, sundried tomato and ham-stuffed croissants recipe

Cheese, sundried tomato and ham-stuffed croissants recipe

3 ratings

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

  • Serves 6
  • 10 mins to prepare and 15 mins to cook
  • 464 calories / serving


  • 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

  • Energy

  • Fat

    25g 36%
  • Saturates

    11g 55%
  • Sugars

    7g 8%
  • Salt

    5.5g 91%

of the reference intake
Carbohydrate 25.4g Protein 31.3g Fibre 4.3g


  1. 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.
  2. 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.
  3. 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.
  4. 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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