Mini Cheese Croissant It's mini crispy, toasted, hot ham + cheese croissants! And that's exactly what we have here! It's the most adorable mini croissant sandwiches, stuffed with smoked deli ham, Swiss cheese, and some bomb Dijon-honey buttery heaven.

Ingredients of Mini Cheese Croissant

  1. It's 4 cups of All purpose flour ,.
  2. Prepare 4 tablespoons of Milk ,.
  3. It's cup of Water 1.
  4. You need 1/3 cup of Vegetable oil.
  5. You need of Egg ,.
  6. You need 3 of Cheese triangles ,.
  7. Prepare 1 tablespoon of Baking powder.
  8. Prepare 50 g of Butter , melted.
  9. Prepare 3/4 cup of Yogurt.
  10. Prepare 1 tablespoon of yeast Instant.
  11. You need 3 tablespoons of Sugar.
  12. Prepare Pinch of Salt.
  13. It's of Feta cheese.
  14. It's of parsley Chopped.
  15. You need 1 of Egg yolk.
  16. You need 3 tablespoons of Milk.
  17. Prepare 1 teaspoons of Vanilla.
  18. Prepare of Sesame.

Mini Cheese Croissant instructions

  1. In a medium bowl, combine the salt, sugar, yeast, milk, yogurt, water, egg, butter and cheese. In the bowl of a stand mixer fitted with a paddle attachment, mix on medium speed to combined very well..
  2. Gradually add the flour mixed with baking powder, mixing on low till combined to give a sticky dough.  Knead until smooth and sticky about 5-7 minutes. Grease large bowl with some oil and grease your hands too so you can handle the dough, Place the dough in the greased bowl, cover with plastic wrap and allow it to rise for half an hour..
  3. Divide the dough into 6-7 balls, roll out each balls into a circle and cut the circle into triangles. Place a teaspoon of cheese closer to the large end of the triangle, beginning at the widest point of the triangle where the filling start rolling it (Gently without pressure) towards the narrowest point. Place the croissants on a lightly greased baking sheet. Continue to do this with the rest of the dough..
  4. In a small mixing bowl, whisk the egg yolk with milk and vanilla, brush each croissant. Top each croissant with sesame seeds mixed with nigella..
  5. Bake for 15 minutes, or until golden light. Let cool completely on a wire rack and serve!.

Remove from heat; stir in cheese until melted, then bacon. Pull the tip of each triangle taut, place the cheese slices in a single layer over the dough, and then roll the croissants up from the base curving the ends slightly to make a crescent shape. Assemble the croissants by adding a piece of Swiss cheese, followed by ham, then Provolone cheese onto the croissant bottom. Place the top of the croissants for the sandwiches. Prepare the Ham and Cheese Croissant Mustard Sauce by whisking together the melted butter, Dijon mustard, Stone House Seasoning and Worcestershire sauce or coconut.

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