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The Ultimate Easy Baked Ham and Cheese Croissants (Flaky & Make-Ahead Friendly)

A close-up of a golden brown baked ham and cheese croissant resting on a light plate.
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Make these incredibly flaky, buttery baked ham and cheese croissants for a quick breakfast, easy brunch, or warm snack. This simple recipe uses store-bought croissants for fast preparation and features savory ham and melted Swiss cheese.

Ingredients

Scale
  • 8 large refrigerated crescent rolls (like Pillsbury)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried thyme
  • 4 ounces thinly sliced deli ham
  • 4 ounces Swiss cheese, thinly sliced or shredded
  • 1 large egg, beaten with 1 teaspoon water (for egg wash)
  • Pinch of coarse salt (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto a clean surface. Do not separate the triangles; keep them connected in strips.
  3. In a small bowl, whisk together the melted butter, Dijon mustard, garlic powder, and dried thyme. Brush this mixture lightly over the entire surface of the dough strips.
  4. Layer the ham and cheese slices evenly over the dough strips. For each strip, place a slice of ham and a slice of cheese down the center line before cutting.
  5. Cut each strip lengthwise down the middle, creating two long, thinner strips of dough, each topped with ham and cheese.
  6. Gently roll each strip up, starting from the wide end, to form a croissant shape. Place the rolled croissants seam-side down on the prepared baking sheet.
  7. Brush the tops of the croissants with the egg wash mixture. Sprinkle lightly with coarse salt if desired.
  8. Bake for 15 to 18 minutes, or until the croissants are golden brown and the cheese is fully melted and bubbly.
  9. Let the baked ham and cheese croissants cool on the sheet for 5 minutes before serving warm.

Notes

  • For a make-ahead option, assemble the croissants completely, place them on the baking sheet, cover loosely with plastic wrap, and refrigerate for up to 12 hours before baking. Add 2-3 minutes to the baking time if baking directly from the refrigerator.
  • You can substitute Cheddar cheese for Swiss cheese, or use Gruyère for a richer flavor.
  • If you want a Ham and Cheese Croissant Bake casserole style, layer the cut, filled dough pieces in a greased 9×13 inch baking dish and pour the butter mixture over the top before baking.

Nutrition

Find it online: https://www.purecookingjoy.com/baked-ham-and-cheese-croissants/

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