Only 5 ingredients stand between you and this absolute bombshell of a recipe. The ham and cheese croissants from Big Sur Bakery are my ultimate pastry. Honestly they might be my favorite food…ever? They’re perfectly buttery and flaky, they’re full of delicious ham and cheese, they’re crisp in parts where the cheese melts onto the pan and crisp up. Yum. Highly recommend.
This is my cheater cheater version of that croissant. A giant, sheet pan ham and cheese “croissant”. Here’s the cool thing: you can slice this giganto croissant into 4 to 6 big pieces and serve it with a salad for dinner with the fam, or you can cut into a bunch of tiny squares to make an appetizer to lots of people.
After you’ve sliced it up, dip it into honey mustard. Experience total euphoria. Clean up all those puff pastry flakes that your kids are spilling everywhere later. Better yet, ask Santa for a Roomba.
I digress. Make this gigantic croissant ASAP, k?
Sheet Pan Ham and Cheese Croissant Sliders
- Rolling pin or wine bottle
- Sheet pan
- Parchment paper
- Cheese grater
- Sheet Pan Croissant
- Flour for sprinkling
- 2 sheets of puff pastry check the box – most boxes include 2 sheets
- 1/4 cup whole grain Dijon mustard
- 1/4 cup honey you don’t need to measure this – just drizzle it all over!
- 6 to 8 ounces thinly sliced ham just depending on your package size
- 8 ounces Trader Joe’s Italian Truffle Cheese shredded
- Milk heavy cream, or an egg
- Honey Mustard
- 1/3 cup whole grain mustard
- 3 tablespoons honey
- Lightly sprinkle flour onto a clean surface. Lay one sheet of puff pastry onto the floured surface and roll it out as much as you can. Transfer the puff pastry to a parchment paper lined baking sheet.
- Spread 1/4 cup Dijon mustard over the base, leaving a 1/2-inch border. Drizzle the whole thing with about 1/4 cup honey (but no need to measure). If you’re not into sweet and savory things, skip the honey. Layer 6 to 8 ounces of ham over top, then sprinkle 8 ounces of shredded Italian Truffle Cheese over top.
- Roll the second sheet of puff pastry out as much as you can, then drape it over top of the cheese to make one giant hot pocket situation. Line up the edges as well as you can, then cut the edges of the puff pastry so that they’re even. Use a fork to firmly crimp the two puff pastry sheets together.
- Use a knife to cut slits all over the puff pastry. This will both allow the steam to escape, and look really pretty once the whole thing puffs up. Brush the puff pastry with milk, heavy cream, or a beaten egg. Whichever one you have works!
- Refrigerate the puff pastry while your oven preheats to 400°F.
- After refrigerating for 15 minutes, bake the puff pastry for 30 to 35 minutes, rotating the sheet pan halfway through the bake to ensure even browning all over.
- Meanwhile, stir together 1/3 cup whole grain mustard and 3 tablespoons honey to make honey mustard.
- When puffed up and golden-brown and fabulously delicious looking, remove from the oven and allow to rest for AT LEAST 10 minutes! Seriously, let it rest! If you don’t, the cheese will pour out because it’s so hot. Let it rest!
- Slice as desired and serve with honey mustard for dipping!
- This frozen puff pastry from Trader Joe’s seems to be a seasonal winter holiday item, so if you’re reading this in the summer time – grab your puff pastry elsewhere!
- Double the ham for a heftier entree style dish!
- Or, use ham and prosciutto!
- If you don’t have access to the Italian Truffle Cheese, gruyere or cheddar are great options.
- If you don’t use the truffle cheese, try using raspberry jam instead of honey!