Baked Ham and Cheese Croissants
These baked ham and cheese croissants are warm, flaky, and buttery, with layers of ham and melty Swiss tucked inside. A garlic butter glaze with a little maple and poppy seed bakes into the tops until they’re golden and crisp.
A Quick Look At The Recipe
- Recipe Name: Baked Ham & Cheese Croissants
- Serves: 4 sandwiches
- Main Ingredients: croissants, ham, Swiss, Dijon mustard, butter, garlic powder
- Why You'll Love It: These baked ham and cheese croissants are warm, flaky, and buttery, filled with savory ham and melty cheese. Brushed with a garlic-butter glaze, they’re baked until golden and toasty
They take about 25 minutes from start to finish, and you only need one baking dish. I make them for brunch, for a quick supper with a bowl of soup, and any time there’s leftover ham in the fridge. They also round out a brunch table next to a ham, egg, and cheese casserole.
Flaky, Buttery, and Ready in 25 Minutes
If you love ham and Swiss sliders, these are their bigger, flakier cousin. The sweet and tangy glaze soaks into the croissant, the cheese melts into the ham, and the edges get just a little crispy in the oven.
Store-bought croissants work great here, so there’s no fussing with dough. You can use deli ham or slices of leftover baked ham. That makes this one of my favorite recipes for leftover ham after Easter or Christmas.
Ingredients for Ham and Cheese Croissants
Here are the ingredients that make the biggest difference. You’ll find the full list and amounts in the recipe card below.
- Croissants: Bakery croissants from the grocery store are perfect. Croissants that are a day old are even better because they hold up to the glaze without getting soggy.
- Ham: Thin-sliced deli ham folds in easily. Leftover spiral or baked ham adds more flavor. Slice it thin so the sandwiches heat all the way through.
- Cheese: Swiss is the classic choice. Gruyère is richer and nuttier, and sharp cheddar gives you more bite. Pick a cheese that melts smoothly. If you love a good melty sandwich, my grilled pimento cheese sandwich is another one to try.
- Dijon mustard: A thin layer inside cuts through the richness of the butter and cheese.
- Maple syrup and poppy seeds: These go in the glaze. The maple adds a touch of sweetness that’s so good with salty ham, and the poppy seeds give the tops that bakery look.
Helpful Tips Before You Start
- Use a serrated knife. A bread knife slices croissants cleanly without squashing the layers.
- Don’t overstuff. Two slices of ham and one slice of cheese per croissant is the sweet spot. Too much filling keeps the center from getting hot before the tops brown.
- Let the cheese sit out. Pull the cheese from the fridge while the oven heats. Cheese that isn’t ice cold melts faster and more evenly.
- Bake covered first. The foil keeps the buttery tops from browning too fast while the cheese melts. Uncover for the last 5 minutes to crisp them up.
- Line the pan. Parchment paper keeps the glaze from sticking and makes cleanup easy. I use the same trick for pimento cheese biscuits.
How to Make Ham and Cheese Croissants
1. Preheat the Oven
Preheat the oven to 375°F. Line a baking sheet or a 9×13-inch baking dish with parchment paper.
2. Fill the Croissants
Slice each croissant in half like a sandwich. Spread Dijon mustard on the inside of the top and bottom halves. Layer 2 slices of ham and 1 slice of cheese inside each one, then put the tops back on.
3. Make the Garlic Butter Glaze
In a small bowl, stir together the melted butter, garlic powder, maple syrup, Dijon mustard, poppy seeds, and dried parsley until smooth.
4. Glaze the Tops
Arrange the filled croissants in the baking dish. Brush or spoon the glaze generously over the tops so it runs down the sides.
5. Bake
Cover loosely with foil and bake for 10 minutes. Remove the foil and bake 5 more minutes, until the tops are golden brown and the cheese has melted.
6. Serve Warm
Let them cool for a minute or two so the cheese sets up a little, then serve them warm with a cup of tomato basil soup or a fruit salad.
Ways to Change Them Up
- Ham, egg, and cheese croissants: Add a spoonful of cheesy scrambled eggs to each croissant before you add the top. It turns them into a hearty breakfast sandwich.
- Turkey and Swiss: Swap the ham for sliced deli turkey.
- A little heat: Use pepper jack instead of Swiss, or stir a pinch of red pepper flakes into the glaze.
- Party size: Use mini croissants for a brunch tray or a baby shower. They bake faster, so start checking them a few minutes early.
- No croissants? Small brioche buns or Hawaiian rolls work with the same glaze.
What to Serve With Ham and Cheese Croissants
For brunch, I like them with something fresh and something sweet. For lunch or supper, a cup of soup or a cold salad makes it a meal.
- For brunch: five cup fruit salad, classic Southern deviled eggs, or Southern fried apples
- For lunch or supper: a bowl of tomato basil soup
- Cold salads: German potato salad, Italian pasta salad, or a super food salad
- To drink: a pitcher of sweet tea
Make-Ahead, Storage, and Reheating
Making them ahead
Assemble the croissants the night before, cover the dish, and refrigerate. Brush on the glaze right before baking, and add a couple of minutes to the bake time since they’ll start cold. They’re an easy addition to a holiday brunch spread next to deviled eggs.
Leftovers
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, wrap them in foil and warm in a 325°F oven for 10 to 12 minutes. The microwave works in a pinch, about 30 to 45 seconds, but the croissant will lose its crisp.
Freezing
Wrap each baked croissant tightly in foil and freeze in a zip-top bag for up to 1 month. Thaw overnight in the fridge, then reheat in the oven as above.
Ham and Cheese Croissant FAQs
What cheese is best for ham and cheese croissants?
Swiss is the classic. Gruyère, sharp cheddar, Havarti, and provolone are all great too. Pick one that melts smoothly.
Can I make these for a crowd?
Yes. Double or triple the recipe and use a larger pan or two baking sheets. They’re a big hit at brunches, showers, and potlucks.
Do I have to use croissants?
Croissants give the flakiest result, but small brioche buns or Hawaiian rolls work with the same filling and glaze.
Can I use leftover holiday ham?
Absolutely. Slice it thin. Spiral ham and honey baked ham both work, and the glaze plays nicely with that sweet crust. If you still have more ham to use up, my old-fashioned ham salad is another favorite.
Baked Ham & Cheese Croissants
Ingredients
For the Croissants:
- 4 croissants sliced in half
- 8 slices ham deli or leftover baked ham
- 4 slices Swiss cheddar, or Gruyère cheese
- 2 tablespoons Dijon mustard
For the Buttery Glaze:
- 4 tablespoons butter melted
- ½ teaspoon garlic powder
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- 1 teaspoon poppy seeds
- 1 teaspoon dried parsley
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet or 9×13-inch baking dish with parchment paper.
- Slice croissants in half and spread Dijon mustard on the inside of each.
- Place 2 slices of ham and 1 slice of cheese inside each croissant.
- In a small bowl, whisk together melted butter, garlic powder, maple syrup, mustard, poppy seeds, and parsley.
- Arrange croissants in the baking dish and brush the tops generously with the buttery glaze.
- Cover loosely with foil and bake for 10 minutes.
- Remove foil and bake for another 5 minutes, or until the tops are golden brown and cheese is melted.
- Serve & Enjoy!
These baked ham and cheese croissants look absolutely delicious! The buttery garlic glaze sounds like the perfect finishing touch. I appreciate how quick and customizable this recipe is definitely adding it to my brunch rotation!
Lg Berna