Description
These Baked Ham and Cheese Croissants are made with refrigerated crescent dough, deli ham, and melty cheese for the perfect quick breakfast, brunch, or lunch. Golden, buttery, and absolutely irresistible!
Ingredients
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
Instructions
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or give it a light coating of cooking spray.
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.
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.
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.
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!
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.
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.
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!
Notes
- 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!
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French-inspired