Baked Ham and Cheese Croissants

adapted from: Real Mom Kitchen    

4 oz. cream cheese, softened

1/2 Tbl. honey dijon mustard, opt. 

6 large croissants

Monterey or Colby Jack cheese, sliced

3/4 pound sliced deli ham

Combine the cream cheese and honey dijon mustard.  Slice the croissants in half, horizontally.  Spread top half with some of the cream cheese mixture.  Layer the ham over the bottom half of each croissant and top with a slice or two of cheese.  Cover sandwich with top layer and place on a baking sheet.  Bake at 350 degrees for about 10 minutes or until slightly golden and crispy and cheese is melted.  Serve immediately. 

Jenn's Notes:  I did not add the honey dijon mustard, because I didn't have any.  I also used Cheddar cheese instead of the Monterey and Colby.  I loved it with the cream cheese and I wished I would have added a little extra.  I served with some corn on the cob and it was delicious!