Description
Buttery, flaky croissants filled with savory ham and gooey melted cheese. This simple recipe uses store-bought croissant dough for a quick breakfast or lunch that tastes like it came from a bakery. Customize with your favorite cheese and mustard!
Ingredients
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
Instructions
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.
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.
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.
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.
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.
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.
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.
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.
Notes
- 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
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 croissant
- Calories: 245
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 35mg