Baked Ham and Cheese Croissants

Okay, so—let me tell you about the first time I made these Baked Ham and Cheese Croissants. It was a last-minute brunch after I’d forgotten to prep anything fancier, and honestly, I was half convinced they’d be a disaster. (The oven was already kinda dodgy back then.) But, by some stroke of kitchen luck, they came out melty, golden, and absolutely irresistible. My dog Louie even looked betrayed not to get a bite. Funny how these things sometimes end up in your regular rotation, right?

Why You’ll Love Making These

I probably whip these up any time I’ve got leftover ham (or, ahem, whenever I just want to treat myself). My family goes a little wild for them—especially my cousin, who always tries to sneak two onto her plate when she thinks I’m not looking. And listen, I’ve burned the bottoms more than once, but I guess that’s part of the charm—slightly crispy edges just mean more texture (or at least that’s my excuse).

Here’s What You’ll Need (and Some Swaps I Use)

• 6 ready-made all-butter croissants (the kind from the bakery aisle, not the dry packet ones—though use what you’ve got, honestly)
• 9-12 slices of deli ham (about 200g, or grab leftover roast ham if you have it—turkey actually works, too, in a pinch)
• 6 slices of Swiss cheese (Gruyère is lush if you can swing it; cheddar’s fine if that’s what’s in the fridge)
• 3 tbsp Dijon mustard (my grandmother swore by French’s Yellow, but I like that zip from Dijon)
• 2 tbsp unsalted butter, melted (or salted if that’s all you’ve got—it’s not a big deal)
• 1/2 tsp garlic powder (optional, but wow, does it elevate things)
• 1 tsp poppy seeds (honestly, sometimes I skip these or swap with sesame—living on the edge!)
• Salt and pepper (just a pinch of each)

How To Make Them (Winging It is Allowed)

1. First things first: preheat your oven to 180°C (that’s 350°F if your oven speaks Fahrenheit). While it’s heating, line a baking tray with parchment. Or, you know, foil if you ran out because someone didn’t add it to the list.
2. Slice each croissant horizontally, like you’re making a sandwich. Don’t slice all the way through—leave a little hinge at the back. It’s tidier (learned that the messy way).
3. Slather the inside of each croissant with a nice smear of Dijon—or go easy if you don’t love the kick. Layer on 1-2 slices of ham (I fold ’em up), then a slice of cheese.
4. Gently close each croissant. Don’t worry if they’re a bit stuffed and don’t close perfectly—croissants have opinions about containing fillings. Put each one onto the tray.
5. In a small bowl, mix your melted butter, garlic powder, poppy seeds, salt, and pepper. (I sometimes forget the garlic and it’s still super tasty.) Brush this buttery stuff over the tops. This is where I taste the butter and, ahem, maybe do a second brush for good luck.
6. Bake for around 12-15 minutes until they’re golden and the cheese has just started to ooze out. (If the cheese leaks a bit, just scoop it up and sneak a bite—it’s chef’s privilege.)
7. Let them cool for a minute or two. Trust me—the molten cheese will teach you a lesson if you jump in too quick. And then—well, devour immediately with something cold to drink.

What I’d Tell You If We Were Cooking Together (Notes!)

• If your croissants are a bit stale, they crisp up better. Too fresh and they just kind of collapse under the filling. Who knew?
• Don’t oversauce with mustard if you’ve got kids eating—learned that the hard way (lots of dramatic faces at the table).
• If you do end up with burned bottoms, just use a microplane grater to shave off the worst bits. No one will know.

Variations Worth Messing With

• Turkey and brie worked great; roast chicken with apple slices was surprisingly nice (though my brother found it weird, to be honest).
• I tried goat cheese and spinach one time. Wasn’t for me, but maybe someone’s tastebuds are classier than mine.
• You can even do an all-cheese, no-meat batch for veggie pals—stack mozz and cheddar together, it’s gooey paradise.

Do You Really Need Special Equipment?

Not at all. I mean, a good baking tray and a brush for the butter help, but if you haven’t got a pastry brush, just use a bit of paper towel or even your (clean) fingers. At uni, I used a spoon and hoped for the best. Still delicious.

How To Store (If You Somehow Have Leftovers)

Just pop them in an airtight container and keep in the fridge for 2 days. Reheat at 160°C/320°F for about 6 minutes and they perk right up. Though honestly, in my house there’s never a crumb by the next morning.

If You Want to Serve Them Fancy

We usually have them with a sharp salad or sometimes just some crunchy pickles on the side. My uncle insists they pair best with a cup of strong coffee. I think it’s brunch perfection with orange juice and bad sitcom reruns on TV.

Some Hard-Won Pro Tips

• I once rushed the baking in a hotter oven—cheese exploded out and everything went dry. Just…be patient here, you’ll thank yourself.
• Don’t try to stuff too much in each croissant unless you want more of a cheesy mess than a sandwich. Restraint is surprisingly key (which I usually lack).
• Actually, I find it works best if you let them sit for a minute after baking, otherwise you end up with lava cheese everywhere and possibly a burned tongue.

Real Questions I’ve Gotten (FAQ)

• Can I prep these ahead? Yep, assemble and just keep covered in the fridge for a few hours. I wouldn’t do overnight though—they go a bit soggy somehow (science?).
• Do I have to use mustard? Not at all! You could skip it, swap in mayo, or just plain butter. My aunt tried pesto once, actually pretty nice.
• Could I freeze them? You could, but the texture’s not perfect after thawing. They’re okay if you’re desperate or late-night snack hunting, but better fresh.
• Can I use mini croissants? Absolutely! Just cut baking time by a few minutes so they don’t go dry. Also, perfect for kids (or picky adults…)
• Why did my cheese all leak out? It happens to me, too, usually when the croissants are too thin or I’m overenthusiastic with the filling. Just scrape up that cheesy crisp from the tray, that’s the best bit anyway.

Oh—and if you get distracted and forget to turn the oven off (I’m not saying I do this weekly, but), don’t panic. They’re good cold, too.

★★★★★ 4.40 from 23 ratings

Baked Ham and Cheese Croissants

yield: 6 servings

prep: 10 mins

cook: 15 mins

total: 25 mins

A simple yet irresistible recipe for oven-baked croissants stuffed with savory deli ham and gooey Swiss cheese, slathered with Dijon mustard and brushed with a flavorful buttery topping. Perfect for a quick lunch, brunch, or easy dinner.

🖨️ Print Pin Recipe

Ingredients

• 6 ready-made all-butter croissants
• 9-12 slices of deli ham (about 200g)
• 6 slices of Swiss cheese (or Gruyère or cheddar)
• 3 tbsp Dijon mustard
• 2 tbsp unsalted butter, melted
• 1/2 tsp garlic powder (optional)
• 1 tsp poppy seeds (or sesame seeds)
• Salt and pepper (just a pinch of each)

Instructions

1. 1
   First things first: preheat your oven to 180°C (that’s 350°F if your oven speaks Fahrenheit). While it’s heating, line a baking tray with parchment. Or, you know, foil if you ran out because someone didn’t add it to the list.
2. 2
   Slice each croissant horizontally, like you’re making a sandwich. Don’t slice all the way through—leave a little hinge at the back. It’s tidier (learned that the messy way).
3. 3
   Slather the inside of each croissant with a nice smear of Dijon—or go easy if you don’t love the kick. Layer on 1-2 slices of ham (I fold ’em up), then a slice of cheese.
4. 4
   Gently close each croissant. Don’t worry if they’re a bit stuffed and don’t close perfectly—croissants have opinions about containing fillings. Put each one onto the tray.
5. 5
   In a small bowl, mix your melted butter, garlic powder, poppy seeds, salt, and pepper. (I sometimes forget the garlic and it’s still super tasty.) Brush this buttery stuff over the tops. This is where I taste the butter and, ahem, maybe do a second brush for good luck.
6. 6
   Bake for around 12-15 minutes until they’re golden and the cheese has just started to ooze out. (If the cheese leaks a bit, just scoop it up and sneak a bite—it’s chef’s privilege.)
7. 7
   Let them cool for a minute or two. Trust me—the molten cheese will teach you a lesson if you jump in too quick. And then—well, devour immediately with something cold to drink.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 430 caloriescal

Protein: 21gg

Fat: 24gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 34gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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