ham and cheese croissant recipe
The Best ham and cheese croissant recipe
I keep a package of refrigerated croissant dough in the fridge most weeks because of this recipe. Ham and cheese croissants take about 10 minutes to assemble and another 15 to bake, which means I can get them on the table on a Tuesday morning before school or pull them together when people show up hungry on a weekend. The filling is simple, just deli ham and cheese with a little mustard if I have it, and the result tastes like something I spent far more effort on than I did.
My kids ask for these more than almost anything else I make. My youngest picks out the ham some days and eats the rest, my oldest eats two without blinking, and my husband takes the leftovers to work cold because he says they hold up fine in a lunch bag. I make a double batch for holiday brunch, for football Sundays, for the mornings after sleepovers, and for the days when I need to bring something to a potluck and have no time to think. They travel well, they reheat well in the oven or the air fryer, and nobody has ever turned one down.
There is also some real substance to them. Ham brings protein to the table, the cheese adds calcium and more protein, and the croissant itself gives everyone the energy to get through a busy morning. Because I control the fillings, I can use a lower sodium ham or a sharper cheese that needs less of it, and I usually serve fruit or a handful of carrots on the side so the meal is not just bread and meat. It is not a health food and I do not pretend it is, but it is a filling breakfast or lunch I feel fine about feeding my family several times a month.
Ham and Cheese Croissants
Buttery croissants filled with thinly sliced ham and melted Swiss cheese, then brushed with a Dijon garlic butter and baked until crisp. This quick version uses store-bought croissants, so it is ready for breakfast, brunch, or a simple lunch in under 30 minutes.
🥘Ingredients
For the Croissants
For the Butter Finish
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Ham and Cheese Croissants Works
I make these ham and cheese croissants more than anything else in my recipe box because they fit whatever I have going on, from a lazy Sunday breakfast to a last minute potluck. They come together fast, use ingredients I already keep on hand, and everyone at the table reaches for one. For family gatherings I double the batch, and I have never brought home leftovers.
❓ Frequently Asked Questions About Ham and Cheese Croissants
1. Can I make ham and cheese croissants with store-bought dough?
Yes. Refrigerated crescent roll dough or frozen puff pastry both work well and cut the prep time down considerably. If you use crescent rolls, press the perforated seams together before cutting the rectangles so the filling stays sealed. Homemade laminated dough gives the flakiest result, but the shortcut versions are reliable for a weekday batch.
2. How do I stop the croissants from turning soggy on the bottom?
Keep the filling thin and leave a half-inch border clear around the edges so the dough can seal properly. Avoid overfilling, since excess moisture from the ham and cheese has nowhere to go once the pastry closes up. Baking on parchment at a steady 375°F to 400°F helps the bottom set and crisp before the interior releases too much steam.
3. What kind of ham and cheese should I use?
Use thinly sliced deli ham rather than thick-cut, because thick slices create gaps that let the pastry split open. For cheese, Gruyère and Swiss melt smoothly with a nutty flavor, while cheddar brings a sharper bite. If using a soft cheese like Brie, chill it first so it is easier to portion without tearing the dough.
4. Can I assemble them ahead of time?
Assemble the croissants up to a day in advance, cover them tightly, and refrigerate until you are ready to bake. Add a few minutes to the bake time since the dough will start cold. For longer storage, freeze the assembled, unbaked pastries on a sheet pan until firm, then transfer them to a sealed bag for up to a month.
5. How should I store and reheat leftovers?
Keep cooled leftovers in an airtight container in the refrigerator for up to three days. Reheat them in a 350°F oven for about eight to 10 minutes so the pastry re-crisps; a microwave softens the dough and makes it chewy. Unbaked pastries freeze better than baked ones, so plan to bake fresh when you can.
