Breakfast Croissants Stuffed with Ham and Gruyere

01Method

1. 1

   Heat the oven to 350°F (175°C).

2. 2

   Open the crescent dough and pull apart each triangle at the perforations. Set a piece of ham and a tablespoon of Gruyere in the middle of each triangle, then fold the two longer edges over the filling, overlapping them to enclose everything securely.

3. 3

   Space the filled crescents about 1 inch apart on a baking sheet.

4. 4

   Bake until deep golden brown, 12 to 14 minutes, then transfer to a wire rack and allow to cool fully.

5. 5

   Wrap each croissant in wax paper, collect them in a large zip-lock bag, and store in the freezer.