Ham and Cheese Croissants: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Morning Crescents: Ham, Swiss & Buttery Layers
Quick to assemble and deeply satisfying, these ham-and-Swiss croissants turn ready-made dough into a flaky, melty breakfast or lunchbox favorite.
There are mornings when you want comfort without the fuss—this recipe answers that craving. Using refrigerated croissant dough is a little kitchen cheat that rewards you with real bakery-style layers in a fraction of the time, so you get golden, flaky pastries without laminating or long rises. The assembly is straightforward, which makes it a great weekday treat or an easy upgrade for weekend brunch.
Out of the oven the exterior is glossy and perfectly crisp while the interior stays soft and buttery, with Swiss cheese pooling into the croissant’s folds and warm ham adding savory heft. A thin smear of Dijon cuts through the richness with a bright, tangy note and a pinch of black pepper keeps the flavors lively. An egg wash and a sprinkle of sesame seeds give each crescent a shiny, nutty finish that looks as good as it tastes.
Practically minded cooks will appreciate how well these play with make-ahead routines: you can assemble them the night before and bake in the morning, or bake ahead and reheat briefly for a fresh-crisp exterior. They’re sturdy enough for lunchbox duty—wrapped in foil they stay tender and portable—and they make a friendly, shareable addition to any casual spread.
Small choices make a big difference: pick a nutty Swiss and a ham with a bit of character, and brush the warm croissants with a little melted butter for extra sheen and softness. Serve them alongside fresh fruit, a simple salad, or a steaming mug of coffee, and prepare for cheerful arguments over the last one.
Ingredients
How to Make Ham and Cheese Croissants
- Remove the croissant dough from the refrigerator and let it sit on the counter for 15 minutes while you preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly dust a clean work surface with the flour, unroll the dough and separate into the 4 triangles; if the dough has perforations, gently reshape each triangle so edges are smooth.
- Whisk the egg with the water in a small bowl to make an egg wash and melt 1 tablespoon of the butter in a microwave-safe bowl (reserve the other tablespoon for after baking).
- Spread about 1/2 tablespoon Dijon mustard over the wide end of each triangle, season lightly with black pepper, then layer 2 slices of ham and 1 slice of Swiss cheese on each triangle, keeping the filling centered but leaving the point clear for rolling.
- Starting at the wide end, roll each triangle toward the point to form a croissant, tuck the point underneath the roll, and place seam-side down on the prepared baking sheet about 1 inch apart.
- Brush each assembled croissant with the egg wash and sprinkle with sesame seeds, then bake on the middle rack for 15–18 minutes, or until the croissants are puffed and deep golden brown.
- Remove the croissants from the oven and immediately brush with the remaining melted butter for a shiny, richer crust; let cool 5 minutes before serving so cheese sets slightly.
- To make ahead: assemble croissants, cover tightly and refrigerate up to 24 hours or freeze on the tray until firm and then transfer to a bag (freeze up to 1 month). Bake refrigerated croissants as directed; bake frozen croissants 5–8 minutes longer, from frozen.
Recipe Card
Ham and Cheese Croissants
Ham and Cheese Croissants: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 15 min
- Cook
- 18 min
- Servings
- 4
Ingredients
Instructions
- Remove the croissant dough from the refrigerator and let it sit on the counter for 15 minutes while you preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Lightly dust a clean work surface with the flour, unroll the dough and separate into the 4 triangles; if the dough has perforations, gently reshape each triangle so edges are smooth.
- Whisk the egg with the water in a small bowl to make an egg wash and melt 1 tablespoon of the butter in a microwave-safe bowl (reserve the other tablespoon for after baking).
- Spread about 1/2 tablespoon Dijon mustard over the wide end of each triangle, season lightly with black pepper, then layer 2 slices of ham and 1 slice of Swiss cheese on each triangle, keeping the filling centered but leaving the point clear for rolling.
- Starting at the wide end, roll each triangle toward the point to form a croissant, tuck the point underneath the roll, and place seam-side down on the prepared baking sheet about 1 inch apart.
- Brush each assembled croissant with the egg wash and sprinkle with sesame seeds, then bake on the middle rack for 15–18 minutes, or until the croissants are puffed and deep golden brown.
- Remove the croissants from the oven and immediately brush with the remaining melted butter for a shiny, richer crust; let cool 5 minutes before serving so cheese sets slightly.
- To make ahead: assemble croissants, cover tightly and refrigerate up to 24 hours or freeze on the tray until firm and then transfer to a bag (freeze up to 1 month). Bake refrigerated croissants as directed; bake frozen croissants 5–8 minutes longer, from frozen.
Nutrition
- Carbohydrates
- 30
- Saturated Fat
- 15
- Sodium
- 1100
- Fiber
- 1.5
- Unsaturated Fat
- 17
- Protein
- 20
- Fat
- 32
- Cholesterol
- 110
- Trans Fat
- 0.5
- Calories
- 470
- Sugar
- 5