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The only thing better than fresh croissants is savory, stuffed ham and cheese croissants. Instead of simply sandwiching the ham and cheese inside, everything gets rolled right into the pastry, so every bite has flaky layers and a savory filling. It’s not a traditional croissant recipe, but it’s so good, and they only take about 10 minutes to prep.
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Pin ItI make these ham and cheese croissants any time I need something savory that feels a little special but doesn’t require much effort. Using crescent rolls keeps things simple, while the combination of deli ham, Swiss cheese, and that buttery Dijon brown sugar glaze makes them taste as if they came from a bakery. I usually serve them warm right out of the oven for holiday mornings, weekend brunch, or when we have guests staying over, and they’re just as good reheated for an easy weekday breakfast.
Tips for Beginners
- Use thin ham slices. Thinly sliced deli ham rolls up easily and heats through evenly. Thick or bulky slices can keep the dough from baking all the way through.
- Place seam-side down. This helps the croissants hold their shape as they bake and keeps the filling from unraveling.
- Brush generously, but don’t drench. The glaze adds flavor and helps with browning, but too much can pool underneath and lead to soggy bottoms.
- Bake on parchment paper. Parchment prevents sticking and allows the bottoms to bake up golden and crisp instead of greasy.
Ham and Cheese Croissants
Ingredients
- 1 can of crescent rolls
- 8 slices deli ham
- 4 slices Swiss cheese sliced in half diagonally
- 2 tbsp butter
- 1 tbsp brown sugar
- 2 tsp dijon mustard
- 1 small clove garlic minced
- poppyseeds optional
Instructions
- Preheat the oven to 350°F.
- Unroll the crescent dough and separate the triangles.1 can of crescent rolls
- At the base of each triangle, place 1 slice of ham (folded into thirds) and 1 triangle of Swiss cheese.8 slices deli ham, 4 slices Swiss cheese
- Roll up each triangle starting from the base. Place seam side down on a baking sheet lined with parchment paper.
- In a small pan, melt the butter over low heat. Whisk in the brown sugar, dijon mustard, and garlic.2 tbsp butter, 1 tbsp brown sugar, 2 tsp dijon mustard, 1 small clove garlic
- Brush the butter mixture over each roll. Sprinkle with poppyseeds.poppyseeds
- Bake for 10-12 minutes until the tops are golden brown.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Ham and Cheese Croissants Step by Step
Gather the ingredients. Gather all the ingredients together. Preheat the oven to 350°F and line a baking sheet with parchment paper.
Assemble the croissants: Unroll 1 can of crescent roll dough and separate it into individual triangles. At the wide end of each triangle, place 1 slice of deli ham folded into thirds and one diagonal half of a Swiss cheese slice.
Roll the dough: Roll each triangle up from the base toward the tip.
Arrange on a baking sheet: Place seam-side down on the prepared baking sheet.
Make the dijon butter glaze: In a small pan over low heat, melt 2 tbsp butter, then whisk in 1 tbsp brown sugar, 2 tsp Dijon mustard, and 1 minced small garlic clove until smooth.
Brush and finish: Brush the butter mixture evenly over each croissant and sprinkle with poppy seeds, if using.
Bake until golden: Bake for 10–12 minutes, until the croissants are puffed and the tops are golden brown. Enjoy!
How to Store and Reheat
Store any leftover ham and cheese croissants in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 325°F oven for about 5–7 minutes until heated through, and the pastry is crisp again. The microwave works in a pinch, but the croissants will be softer.
For longer storage or a quick make-ahead breakfast, wrap each baked croissant tightly in plastic wrap and place in a freezer-safe bag for up to 2 months, then reheat straight from frozen in the oven until warmed through. You can also assemble the croissants, cover them tightly, and refrigerate them unbaked for up to 12 hours. Bake fresh in the morning as directed.
Serving Suggestions
I love serving these ham and cheese croissants as part of a bigger brunch spread, especially for holidays and slow weekend mornings. They fit right in on a brunch table alongside an eggs Benedict casserole, a big bowl of fresh fruit, and cinnamon roll bread. I’ll set them out warm for Christmas morning with candied bacon, Easter brunch, or when we have friends staying over, and they always disappear fast. They’re also great for baby showers, bridal brunches, or any time you want something savory to balance out all the sweet dishes on the table.
