Baked Ham and Cheese Croissants

Baked Ham and Cheese Croissants are flaky, buttery, and stuffed with melty cheese and savory ham. There’s something about that golden, crispy exterior giving way to warm, gooey cheese inside. These croissants are the kind of recipe that saves busy mornings, makes brunch feel special, and turns a simple lunch into something everyone gets excited about.

Why You’ll Love This Recipe

• Ridiculously easy – Uses store-bought croissant dough, so you get bakery vibes without the work
• Ready in under 20 minutes – From fridge to table faster than a coffee shop run
• Totally customizable – Switch up the cheese, add your favorite mustard, or sprinkle on fun toppings
• Crowd-pleaser guaranteed – Kids, husbands, picky eaters—everyone loves these
• Perfect for any meal – Breakfast, brunch, lunch, snack time, or even light dinner alongside soup

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Ingredients You’ll Need

Main Ingredients:

• 1 package refrigerated croissant dough (8–12 count)
• 8–12 slices deli ham
• 8–12 slices Swiss or cheddar cheese (or your favorite melting cheese)
• 2 tablespoons Dijon mustard or honey mustard (optional)
• 2 tablespoons melted butter for brushing (optional)
• Sesame seeds, poppy seeds, or everything bagel seasoning for topping (optional)

For Dipping (optional):

• Honey mustard sauce
• Cheese sauce
• Ranch or aioli

Pantry Swaps & Budget Tips

You don’t need anything fancy to make these croissants absolutely delicious. If you don’t have Dijon mustard, regular yellow mustard works just fine, or skip it altogether—they’re still amazing. Any melting cheese you’ve got will work beautifully here: mozzarella, provolone, Colby Jack, or even American slices from the fridge drawer.

Store-brand croissant dough is every bit as good as the name brands and saves you a couple dollars. The same goes for deli ham—grab whatever’s on sale, or use leftover holiday ham if you’ve got it. If butter feels like a splurge, a light spray of cooking oil before baking will still give you that golden finish. This is one of those recipes where you truly can make it work with what you already have.

Why These Ingredients Work

• Refrigerated croissant dough – Gives you those beautiful flaky layers without any rolling or waiting for dough to rise
• Deli ham – Adds savory, smoky flavor and protein; thin slices mean it heats through perfectly in the short bake time
• Swiss or cheddar cheese – Melts smoothly and evenly; Swiss is mild and nutty, cheddar brings a sharper, bolder flavor
• Dijon or honey mustard – Cuts through the richness with tangy brightness; honey mustard adds a touch of sweetness
• Melted butter – Creates that golden, crispy, bakery-style exterior we all crave
• Seeds or seasoning – Adds texture, visual appeal, and an extra pop of flavor on top

Essential Tools and Equipment

• Baking sheet – Standard half-sheet or cookie sheet works perfectly
• Parchment paper or cooking spray – Prevents sticking and makes cleanup a breeze
• Pastry brush – For brushing on melted butter (or use a folded paper towel)
• Small bowl – For melting butter and holding mustard
• Oven mitts – These get hot and the cheese can bubble!
• Cooling rack (optional) – Helps keep the bottoms crispy if you’re not serving right away

Step-by-Step Instructions

Step 1: Preheat Oven

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or give it a light spray with cooking oil so nothing sticks.

Step 2: Prepare the Croissants

Unroll the croissant dough carefully and separate it into triangles along the perforated lines. Lay them out on your counter so you have a little assembly line going.

Step 3: Add Mustard (Optional)

If you’re using mustard, spread a thin layer of Dijon or honey mustard on the inner side of each dough triangle. Just a light smear is all you need—you want to taste it, but not overpower the ham and cheese.

Step 4: Layer Ham & Cheese

On each triangle, place one slice of ham, folding it if it’s too large to fit nicely. Top the ham with one slice of cheese. Don’t overstuff them or they’ll be hard to roll and might burst open while baking.

Step 5: Roll Up

Starting at the wide end of the triangle, roll up each croissant toward the pointed tip, tucking in the ham and cheese as you go. When you get to the point, tuck it slightly underneath so it doesn’t unroll in the oven. Give each one a little squeeze to seal the seams.

Step 6: Add Finishing Touches (Optional)

If you want that bakery-style golden shine, brush the tops with melted butter. Then sprinkle on sesame seeds, poppy seeds, or everything bagel seasoning for extra flavor and that professional look.

Step 7: Bake

Place the croissants on your prepared baking sheet, leaving a little space between each one. Bake for 12–15 minutes, until they’re puffed up, golden brown, and the cheese is melted and bubbly inside.

Step 8: Cool Slightly & Serve

Let the croissants cool on the baking sheet for 2–3 minutes before serving. The cheese inside is molten hot, so give them just a moment.

Visual Cues & Doneness Guide

You’ll know these croissants are perfectly done when they’ve puffed up to almost double their original size and turned a beautiful golden brown color all over. The tops should look shiny and crisp, and if you peek underneath, the bottoms should be golden too, not pale or doughy.

The cheese will be bubbling at the seams—that’s exactly what you want. Your kitchen will smell buttery and irresistible, like a French café. If they’re still pale after 12 minutes, give them another 2–3 minutes, but watch closely so they don’t over-brown. When you pick one up, it should feel light and flaky, not heavy or dense.

You Must Know

These croissants are best served warm, right out of the oven when the cheese is still melty and gooey. If you let them sit too long, they’ll still taste great but won’t have that fresh-from-the-bakery magic. Don’t skip the cooling time though—bite into one too soon and you’ll burn your mouth on that hot cheese.

If your croissants start to unroll while baking, it just means they weren’t tucked tightly enough, but they’ll still taste delicious. Space them at least an inch apart on the baking sheet because they puff up quite a bit.

Personal Secret: I always make a few extra and freeze them unbaked. When I want fresh croissants, I pull them straight from the freezer to the oven and add 2–3 minutes to the baking time.

Pro Tips & Cooking Hacks

• Don’t overload the filling – Too much ham or cheese will make them hard to roll and may cause them to burst open
• Use cold dough – Work quickly so the dough stays cold; warm dough is sticky and harder to handle
• Butter makes a difference – Even if you skip it during assembly, brushing melted butter on top creates that golden, crispy finish
• Rotate the pan halfway – For even browning, rotate your baking sheet at the 7-minute mark
• Try different mustards – Spicy brown, grainy Dijon, or honey mustard all bring different flavor profiles
• Save the scraps – If you have leftover dough pieces, twist them with cinnamon sugar for a quick treat
• Watch the cheese – If it starts oozing out, your oven might be too hot or you’ve overfilled them

Flavor Variations & Suggestions

Once you’ve mastered the basic recipe, the possibilities are endless. Try turkey and provolone with cranberry sauce for a Thanksgiving-inspired twist, or use pepper jack cheese and add pickled jalapeños for a spicy kick. Italian ham, mozzarella, and a sprinkle of Italian seasoning transforms these into pizza croissants that kids go crazy for.

For breakfast, add a scrambled egg inside with the ham and cheese, or swap the ham for crispy bacon. You can even make dessert versions—try Nutella and sliced strawberries, or cream cheese with cinnamon sugar. Around the holidays, I love adding a thin slice of cranberry sauce with turkey and brie. Every variation is just as easy as the original and feels like a whole new recipe.

Make-Ahead Options

These croissants are incredibly freezer-friendly, which is my favorite thing about them. You can assemble them completely, place them on a parchment-lined baking sheet, and freeze them until solid. Then transfer them to a freezer bag where they’ll keep for up to 2 months.

When you’re ready to bake, there’s no need to thaw—just place them on a baking sheet and add 3–5 minutes to the baking time. You can also bake them fully, let them cool completely, and store them in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to crisp them back up. They’re perfect for meal prep Sunday when you want grab-and-go breakfasts all week.

What to Serve With Baked Ham and Cheese Croissants

These croissants are pretty hearty on their own, but they pair beautifully with a simple green salad dressed in vinaigrette for lunch, or fresh fruit salad for breakfast or brunch. A bowl of tomato soup is absolutely perfect for dunking, especially on a chilly day when you want maximum coziness.

For brunch gatherings, serve them alongside scrambled eggs, roasted potatoes, and fresh orange juice or mimosas. They’re also wonderful with a cup of coffee or hot tea for a leisurely weekend breakfast. If you’re packing them for lunch boxes or picnics, tuck in some grapes, baby carrots, and a dipping sauce. They’re filling enough to be the star of the meal, but they also play well with other dishes.

Serving & Presentation Ideas

Serve these croissants warm on a pretty platter or wooden board, maybe lined with parchment paper for that rustic bakery feel. If you’re having guests, arrange them in a basket lined with a clean kitchen towel to keep them warm. Set out small bowls of honey mustard, cheese sauce, or ranch for dipping—people love having options.

For a more elegant presentation, place each croissant on an individual plate with a small side salad and a drizzle of balsamic glaze. Garnish the platter with fresh herbs like parsley or thyme for a pop of color. At holidays, I like to arrange them on a tiered serving stand with other finger foods. They look impressive but you know the secret—they took you less than 20 minutes.

Kids in the Kitchen

This is such a great recipe to make with kids because most of the steps are hands-on and fun. Little ones can help unroll the dough, place the ham and cheese on each triangle, and definitely love sprinkling on the seeds or seasoning at the end. Older kids can handle the rolling and even brush on the melted butter.

The only part to be careful about is the oven and the hot baking sheet when they come out—those are strictly adult jobs. Also keep little fingers away from the melted butter if it’s hot. But the assembly part is perfect for a Saturday morning activity that ends with everyone eating something delicious they helped make.

Nutrition & Portion Notes

Each croissant is fairly rich and filling thanks to the buttery dough, cheese, and ham. This recipe makes 8–12 croissants depending on your dough package, and most people find one or two croissants plenty satisfying for a meal.

If you’re watching portions or serving them as part of a bigger spread, one croissant alongside fruit or salad makes a nice balanced plate. They’re definitely a treat food—the kind of recipe that’s meant to be enjoyed and savored, not something you’d eat every single day. But that’s what makes them special. Life is all about balance, and sometimes that balance includes warm, cheesy, flaky croissants that make everyone smile.

Allergy Information

• Contains gluten – The croissant dough is made from wheat flour
• Contains dairy – Cheese and butter (if used) contain milk; use dairy-free cheese and skip the butter for a dairy-free version
• Contains soy – Many refrigerated doughs contain soy; check labels if this is a concern
• May contain eggs – Some croissant doughs contain eggs; check package ingredients
• Processed meat – Deli ham may contain nitrates and preservatives; choose nitrate-free options if preferred
• Gluten-free option – Use gluten-free puff pastry or crescent-style dough if available in your area

Storage & Reheating

Store any leftover croissants in an airtight container in the refrigerator for up to 3 days. They’re still tasty cold, but reheating brings back that fresh-baked magic.

Reheating tips:

• Oven method: Place croissants on a baking sheet at 350°F for 5–7 minutes until warmed through and crispy again
• Toaster oven: Heat at 325°F for 4–5 minutes, watching carefully
• Microwave: Heat for 15–20 seconds for a quick warm-up, but they won’t be crispy (still delicious though!)

Questions I Get Asked A Lot

Can I use crescent roll dough instead of croissant dough?

Absolutely! Crescent rolls work just as well and they’re basically the same thing. You might find the texture slightly different—crescent rolls can be a bit lighter and flakier—but they’re equally delicious and often a little cheaper too.

Do I have to use mustard?

Not at all. The mustard adds a nice tangy flavor, but these croissants are delicious without it. If your family doesn’t like mustard, just skip it and let the ham and cheese shine on their own.

Can I make these the night before?

Yes! Assemble the croissants completely, place them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate overnight. In the morning, let them sit at room temperature while the oven preheats, then bake as directed. You might need to add 1–2 minutes to the baking time since they’re cold.

What’s the best cheese to use?

Swiss and cheddar are classic choices, but honestly, any good melting cheese works beautifully. Gruyère is fancy and nutty, provolone is mild and creamy, and pepper jack adds a spicy kick. Use what you love or what’s already in your fridge.

Why did my croissants unroll in the oven?

This usually happens when they’re not rolled tightly enough or the pointed end isn’t tucked under well. Make sure to give each one a gentle squeeze as you roll, and tuck that tip underneath. Even if they come apart a little, they’ll still taste amazing—just call them rustic!

💬 Tried this recipe? Leave a comment and rating below! I’d absolutely love to hear how your Baked Ham and Cheese Croissants turned out! Did you try a fun variation?