Baked Ham and Cheese Croissants

Baked Ham and Cheese Croissants are buttery, flaky, and absolutely irresistible! This simple recipe uses refrigerated croissant dough, deli ham, and your favorite melting cheese to create the most comforting breakfast, brunch, or quick dinner.

Why You’ll Love This Recipe

• So easy it feels like cheating – just roll, stuff, and bake!
• Buttery, flaky croissants with gooey melted cheese and savory ham in every bite
• Ready in under 20 minutes – perfect for busy mornings or last-minute guests
• Totally customizable – swap the cheese, add veggies, or brush with garlic butter
• Kid-approved and crowd-pleasing – everyone asks for seconds

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Ingredients You’ll Need

Main Ingredients

• 1 package refrigerated croissant dough (8–12 count) – the secret to flaky, buttery perfection without any fuss
• 8–12 slices deli ham – use your favorite! Honey ham adds a touch of sweetness
• 8–12 slices Swiss or cheddar cheese – Swiss is classic, but sharp cheddar brings extra flavor
• 2 tablespoons Dijon mustard or honey mustard (optional) – adds a tangy zip that cuts through the richness

Optional Finishing Touches

• 2 tablespoons melted butter – for brushing the tops to get that bakery-style golden sheen
• Sesame seeds, poppy seeds, or everything bagel seasoning – because a little crunch on top makes everything better

For Dipping (Optional)

• Honey mustard sauce
• Warm cheese sauce
• Ranch or garlic aioli

Why These Ingredients Work

Refrigerated croissant dough is your best friend here – it’s already buttery, layered, and designed to puff up beautifully in the oven.

The deli ham brings that salty, savory flavor we all crave, while the cheese (especially Swiss!) melts into creamy, gooey perfection.

A little smear of Dijon mustard might seem optional, but trust me, it adds a grown-up tang that makes these croissants taste like they came from a fancy café.

And that melted butter on top? Pure magic. It gives you that shiny, golden crust that makes everyone think you’ve been baking all morning.

Essential Tools and Equipment

• Baking sheet – a standard half-sheet pan works perfectly
• Parchment paper or cooking spray – keeps everything from sticking
• Pastry brush (if using melted butter)
• Sharp knife or pizza cutter (if your dough isn’t pre-cut)
• Cooling rack (optional, but helpful)

Step-by-Step Instructions

Step 1: Preheat Your Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray.

Step 2: Prepare the Croissant Dough

Unroll the croissant dough carefully and separate it into individual triangles. If your dough comes in a sheet, use a pizza cutter to divide it into 8 triangles.

Step 3: Add the Mustard (Optional But Recommended!)

If you’re using mustard (and I really hope you are!), spread a thin layer on the inner side of each dough triangle. Just a light smear – you don’t want it oozing out everywhere.

Step 4: Layer the Ham and Cheese

Place one slice of ham on each triangle – fold it in half if it’s too big or floppy. Then top with one slice of cheese. I like to tear the cheese into smaller pieces so it melts more evenly, but whole slices work too.

Step 5: Roll ‘Em Up

Starting at the wide end of the triangle, gently roll toward the pointed tip, enclosing all that ham and cheese goodness inside.

Tuck the ends under slightly so they don’t pop open while baking. Don’t roll too tight, or the filling will squeeze out!

Step 6: Add Your Finishing Touches

This is where you can get fancy! Brush the tops with melted butter for extra richness and that bakery-style golden color. Then sprinkle with sesame seeds, poppy seeds, or everything bagel seasoning if you’re feeling it. Even plain, they’re wonderful.

Step 7: Bake Until Golden and Puffy

Pop your baking sheet into the oven and bake for 12–15 minutes.

You’ll know they’re ready when the croissants are puffed up, golden brown, and you can smell that irresistible buttery aroma floating through your kitchen. The cheese should be completely melted inside.

Step 8: Cool Slightly and Serve Warm

Let the croissants cool on the pan for 2–3 minutes before serving. They’re molten hot inside, so this little rest keeps anyone from burning their tongue. Serve them warm with your favorite dipping sauce on the side!

You Must Know

The biggest mistake I see people make is over-stuffing these croissants. I know it’s tempting to pile on extra cheese and ham, but too much filling will prevent the dough from sealing properly and you’ll end up with a melted cheese mess on your baking sheet (been there!).

One slice of each is truly the sweet spot. Also, don’t skip the parchment paper – croissant dough has butter in it, and you don’t want these beauties sticking to your pan.

My Personal Secret: I brush the tops with a mixture of melted butter and a tiny pinch of garlic powder. It’s such a small touch, but it makes these taste like they came from a gourmet bakery. My family goes absolutely wild for them!

Pro Tips & Cooking Hacks

• Let the dough sit for 5 minutes after unrolling – it makes it easier to work with and less likely to tear
• Use room temperature cheese – it melts faster and more evenly than cold cheese straight from the fridge
• Don’t overbake! – croissants go from golden to burnt quickly, so keep an eye on them after the 10-minute mark
• Space them apart – give each croissant about 2 inches of space on the pan so they don’t stick together as they puff up
• For crispier bottoms, bake on the lower rack of your oven
• Short on time? Skip the butter brush and seeds – they’re still absolutely delicious plain!

Flavor Variations & Suggestions

Feel free to get creative with these! Instead of ham, try turkey, crispy bacon, or even leftover rotisserie chicken.

Swap Swiss for Gruyère, pepper jack, or smoked gouda for a different flavor profile. Love veggies? Tuck in some sautéed mushrooms, caramelized onions, or fresh spinach alongside the ham and cheese.

For a breakfast version, add a scrambled egg inside before rolling. Want something sweet and savory? Use honey ham and add a drizzle of hot honey on top after baking.

My neighbor makes hers with pastrami and adds pickle slices – sounds weird, but trust me, it works!

Make-Ahead Options

These croissants are best enjoyed fresh from the oven, but you can definitely prep them ahead to save time.

Assemble the croissants completely, place them on the baking sheet, then cover tightly with plastic wrap and refrigerate for up to 4 hours before baking. When you’re ready, just pop them straight into the preheated oven and add an extra minute or two to the bake time since they’ll be cold.

You can also freeze unbaked croissants on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Bake from frozen, adding about 5 extra minutes to the time.

I love doing this for brunch parties – all the work is done ahead, and I just bake them fresh when guests arrive!

What to Serve With Baked Ham and Cheese Croissants

These croissants are wonderful on their own, but they shine as part of a bigger spread. I love serving them alongside a simple green salad with a tangy vinaigrette to cut through the richness.

Fresh fruit like grapes, berries, or melon wedges makes a refreshing side. For brunch, pair them with crispy hash browns or roasted breakfast potatoes.

A warm bowl of tomato soup is perfect for dunking on a chilly day. And don’t forget the beverages – these go beautifully with hot coffee, fresh orange juice, or even a crisp white wine if you’re having a fancy brunch.

For a complete meal, add some creamy coleslaw or a simple cucumber salad.

Allergy Information

These croissants contain wheat (gluten), dairy (cheese and butter in the dough), and may contain eggs depending on your croissant dough brand.

If you need a gluten-free version, look for gluten-free crescent roll dough (though the texture will be different). For dairy-free, use dairy-free croissant dough if you can find it, and swap in your favorite plant-based cheese slices.

The ham can be replaced with turkey, chicken, or even dairy-free deli slices for vegetarians. Always check your ingredient labels if you have severe allergies, especially with processed dough products.

Storage & Reheating

Store leftover croissants in an airtight container in the refrigerator for up to 3 days.

To reheat, I find the oven or toaster oven works best – pop them in at 325°F for about 5–7 minutes until warmed through and the outside crisps up again. The microwave works in a pinch (about 20–30 seconds), but they’ll lose some of that wonderful flakiness.

If you have an air fryer, that’s perfect too – just 3–4 minutes at 320°F brings them back to life beautifully. They’re honestly best eaten fresh, but reheated properly, they’re still absolutely delicious!

Questions I Get Asked A Lot

Can I use puff pastry instead of croissant dough?

Absolutely! Puff pastry works beautifully here. Just cut it into triangles and follow the same steps. It’ll be even flakier, though slightly less buttery than croissant dough. Either way, you can’t go wrong!

My cheese is leaking out while baking – what am I doing wrong?

This usually happens when the croissants are overstuffed or not sealed well. Make sure you’re using just one slice of cheese, and tuck those ends under firmly when you roll them up. Also, don’t roll them too loosely or the filling will escape!

Can I make these with homemade croissant dough?

You certainly can if you’re feeling ambitious! Just roll out your dough, cut into triangles, and follow the filling and baking instructions. Keep in mind that homemade dough may need a slightly different baking time, so watch them closely.

What’s the best cheese to use?

Swiss is classic and melts beautifully, but I’ve had amazing results with sharp cheddar, Gruyère, provolone, and even Havarti. Use whatever your family loves! Just make sure it’s a good melting cheese.

Can I add other ingredients like spinach or tomatoes?

Sure, but be careful not to add too much moisture. Sautéed spinach (well-drained) works great. Fresh tomatoes can make the dough soggy, so I’d skip those or use sun-dried tomatoes instead.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Baked Ham and Cheese Croissants turned out and what creative variations you tried.