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The Ultimate Easy Baked Ham and Cheese Croissants: Flaky, Gooey Comfort Food Ready in 30 Minutes

Close-up of a baked ham and cheese croissant, split open to show melted, gooey cheese and ham filling.
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Make flaky, savory ham and cheese croissants quickly using pre-made dough. This recipe delivers gooey melted cheese and a buttery crust perfect for breakfast, brunch, or a simple lunch.

Ingredients

Scale
  • 1 can (8 count) refrigerated crescent roll dough
  • 8 slices deli ham, thinly sliced
  • 8 slices Swiss or Gruyère cheese
  • 1 tablespoon melted butter
  • 1 teaspoon Dijon mustard (optional)
  • 1 egg, beaten (for egg wash)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
  2. Unroll the crescent roll dough onto a clean surface. Separate the dough into 8 triangles.
  3. If using mustard, spread a very thin layer of Dijon mustard on the wide end of each triangle.
  4. Place one slice of ham and one slice of cheese near the wide end of each dough triangle.
  5. Starting at the wide end, roll each triangle up toward the point. Gently curve the ends to form a crescent shape.
  6. Place the rolled croissants seam-side down on the prepared baking sheet.
  7. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the tops of the croissants lightly with the egg wash.
  8. Bake for 12 to 15 minutes, or until the croissants are golden brown and puffed.
  9. Remove from the oven and brush the tops immediately with the melted butter for extra flavor. Serve warm.

Notes

  • For a richer flavor, use Gruyère cheese instead of Swiss.
  • To make a Ham and Cheese Croissant Casserole Bake, press the unrolled dough into a 9×13 inch baking dish, layer with ham and cheese, and pour a mixture of 3 eggs and 1 cup of milk over the top before baking at 375 degrees F for 25-30 minutes.
  • Use high-quality, thinly sliced deli ham for the best texture.

Nutrition

Find it online: https://savorsensations.com/baked-ham-and-cheese-croissants-recipe/