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C. Motter Cindy

Baked Ham and Cheese Croissants

These Baked Ham and Cheese Croissants are a warm, flaky, gooey masterpiece that brings everyone to the table, perfect for a lazy weekend dinner, a quick lunch, or an exciting after-school snack. Using refrigerated croissant dough, this easy recipe creates a gourmet feel with minimal effort, making it a crowd-pleasing dinner option that's both comforting and versatile.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 servings
Course: dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Croissants
  • 1 can refrigerated croissant dough (8 ounces)
  • 8 slices deli ham thinly sliced
  • 4 slices Swiss cheese (or cheddar, provolone, or gruyere)
  • 1 egg large, beaten (for the egg wash)
  • 1 tablespoon Dijon mustard optional
  • 1 tablespoon butter melted
  • 1 teaspoon poppy seeds or sesame seeds for topping
  • 1 teaspoon fresh parsley chopped, for garnish, optional

Equipment

  • oven
  • Baking sheet
  • Parchment paper

Method
 

Preheat and Prepare
  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.
Assemble the Croissants
  1. Gently unroll the croissant dough on a clean, flat surface and separate it into 8 triangles along the perforations. If using Dijon mustard, spread a thin layer over each triangle.
Fill Them Up
  1. Place one slice of ham onto the wide end of each dough triangle. Take one slice of cheese and cut it in half. Place one half on top of the ham.
Roll and Shape
  1. Starting from the wide end, roll each triangle up into a croissant shape. Tuck the tip under the bottom and curve the ends slightly to create the crescent shape. Place on the prepared baking sheet, leaving 2 inches between them.
The Golden Touch
  1. Whisk the egg with a splash of water to create an egg wash. Brush lightly over the top of each croissant.
Add Toppings and Bake
  1. Drizzle the melted butter over the croissants and sprinkle with poppy seeds or sesame seeds. Bake for 12 to 15 minutes, or until golden brown and cheese is melted.
Rest and Serve
  1. Remove from the oven and let cool for a few minutes. Garnish with fresh parsley if desired, and serve warm.

Nutrition

Calories: 320kcalCarbohydrates: 28gProtein: 15gFat: 18g

Notes

Don’t overfill to avoid bursting. Seal edges by pinching seams. Use high-quality ham and cheese for best results. For variations, add fig jam or jalapeños. To store: Cool completely, store in airtight container in fridge for up to 3 days. Reheat in oven at 350°F for 5-7 minutes to keep flaky. Freeze baked for up to 2 months, reheat at 350°F for 10-12 minutes; or freeze unbaked and bake from frozen with extra time.
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