My children return to school the Tuesday after Labor Day. Can I tell you that I am already stressing about the return to the routine? There are some things that I adore about lazy summer mornings when everyone rolls out of bed whenever they’re ready, and we start the day with long, drawn out breakfasts. Summer allows for pancakes and freshly baked muffins to be tossed together and baked while I sip my coffee and my kids lie lazily across the sofa, pushing toy cars, sucked in between the pages of whatever book they’re reading and we all just relax.
In an effort to keep our mornings relaxed even amidst the routine, the worries of finding the right pair of jeans or sneakers, the frantic “where’s my homework” questioning I have been brainstorming quick and easy breakfasts that aren’t a bowl of cereal or a granola bar. I want my kids to go to school fueled and ready for the day. This is one of those breakfasts: a croissant filled with ham and cheese, spruced up with fresh herbs and served warm from the oven on a cool fall morning. Yes, I’m ready for school to start.
Easy Ham and Cheese Croissant Roll-ups
1 can croissant dough (8 rolls) or 1/4 homemade croissant dough (worth it!)
6 ounces fully-cooked ham steak
4 ounces Gruyère cheese
1 tablespoon fresh tarragon, minced
Separate the croissant dough into triangles or roll and cut into triangles. At the wide end of each triangle distribute the ham, Gruyère and tarragon evenly. Roll from the thick side to the thin. Place on an ungreased cookie sheet and bake at 375 degrees for 20-25 minutes until dough is golden brown.
Makes 8 filled croissants.