Ham and Cheese Croissants
Refrigerated crescent dough gives you real flaky layers without laminating butter into dough by hand, and rolling the ham and cheese inside before baking lets the cheese melt into the folds instead of just sitting on top, so every bite has filling in it.
- Prep
- 15 min
- Cook
- 17 min
- Total
- 32 min
- Servings
- 16
Ingredients
- 2 tubes (8 crescents each) refrigerated crescent roll dough (8 oz tubes)
- 8 oz thinly sliced deli ham
- 8 slices Swiss cheese slices
- 3 tablespoons Dijon mustard
- 1 large egg large egg, beaten (for egg wash)
- 1 tablespoon sesame or everything bagel seasoning (optional)
Nutrition per serving
- Calories
- 176
- Protein
- 8g
- Carbs
- 12g
- Fat
- 11g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
Need different units or a different yield? Try our Conversion Calculator →
Instructions
- 1Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- 2Unroll both tubes of crescent dough and separate along the perforations into 16 triangles.
- 3Spread a thin, even layer of Dijon mustard over each triangle, leaving the very tip bare.
- 4Lay a folded piece of ham and half a slice of Swiss cheese near the wide end of each triangle, keeping the filling about 1/2 inch from the edges.
- 5Starting from the wide end, roll each triangle up toward the point, pressing the tip against the dough to seal it.
- 6Arrange the rolled crescents on the baking sheet with the point tucked underneath, curving the ends slightly toward each other for the classic croissant shape.
- 7Brush the tops with the beaten egg and sprinkle with sesame or bagel seasoning if using.
- 8Bake for 14-18 minutes, until deep golden brown and the cheese is visibly melted at the seams.
- 9Let the croissants rest on the pan for 5 minutes before serving; the cheese is molten straight out of the oven.
Tips & variations
- Swap Swiss for Gruyere or sharp white cheddar for a stronger, nuttier flavor that holds up well against the Dijon.
- Use Black Forest or honey ham instead of standard deli ham for a smokier or sweeter contrast with the mustard.
- For a bakery-style shine, brush with egg wash a second time about 5 minutes before the croissants finish baking.
- Press the seams firmly before baking; loose seams are the main reason melted cheese ends up on the parchment instead of inside the croissant.
Storage & reheating
Store baked croissants in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 6-8 minutes to re-crisp the layers; microwaving works in a pinch but softens the dough. To freeze, wrap cooled croissants individually and freeze up to 2 months, then reheat from frozen at 350°F for about 12 minutes.
Tips from the Tulo kitchen
- Chilled dough is much easier to roll tightly than dough that has warmed up, so keep the second tube in the fridge while working with the first.
- A light smear of mustard, not a thick layer, keeps the filling from oozing out during rolling.
FAQ
Can I make these with puff pastry instead of crescent dough?
Yes. Cut puff pastry into triangles of similar size, but roll them a bit looser since puff pastry expands more in the oven and can push filling out if wrapped too tightly.
Why did the cheese leak out during baking?
This usually means the dough seams weren't pressed together firmly enough, or the cheese was placed too close to the edge of the triangle. Keep filling centered and pinch the point of the roll against the dough to seal it.
Can I assemble these ahead of time?
Yes. Roll and shape the croissants, then cover and refrigerate unbaked for up to 12 hours. Add the egg wash just before baking rather than in advance.
What's the best cheese for ham and cheese croissants?
Swiss and Gruyere are the classic choices because they melt smoothly and their mild, nutty flavor doesn't overpower the ham; sharp cheddar or provolone also work if you want a bolder flavor.
