Cheese and Jam Croissants

Ingredients (Makes 8)

• 1 can (8 oz/226 g) refrigerated crescent roll dough
• 8 slices cheddar, Swiss, or mozzarella cheese
• ½ cup your favorite jam (strawberry, raspberry, apricot, or blackberry)
• 1 egg, beaten (for egg wash)

Optional

• Powdered sugar, for dusting
• Sesame or poppy seeds
• Fresh berries for serving

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the dough.
   • Unroll the crescent dough and separate it into triangles.
3. Fill the croissants.
   • Place one slice of cheese on the wide end of each triangle.
   • Add about 1 teaspoon of jam on top of the cheese. Avoid overfilling to prevent leaks.
4. Roll them up.
   • Starting at the wide end, roll each triangle toward the pointed tip.
   • Tuck the tip underneath and gently curve the croissants if desired.
5. Brush with egg wash.
   • Lightly brush each croissant with the beaten egg for a shiny, golden finish.
6. Bake.
   • Bake for 12–15 minutes, or until puffed and deep golden brown.
7. Cool slightly and serve.
   • Let the croissants cool for 5 minutes before serving, as the filling will be very hot.
   • Dust with powdered sugar if desired.

Flavor Combinations

• Cheddar + strawberry jam
• Brie + raspberry jam
• Swiss + apricot jam
• Mozzarella + blackberry jam
• Cream cheese + blueberry jam

Tips

• Thick jams work best because they are less likely to leak.
• Don’t overfill the croissants.
• Serve warm while the cheese is still gooey.

Storage

• Refrigerator: Store in an airtight container for up to 2 days.
• Reheat: Bake at 350°F (175°C) for 5–7 minutes or warm in an air fryer for 3–4 minutes.
• Freezer: Freeze baked croissants for up to 1 month. Reheat directly from frozen until heated through.

Prep Time: 10 minutes
Bake Time: 12–15 minutes
Total Time: 25 minutes
Servings: 8