Let Me Tell You About Ham and Cheese Croissants…
Okay, so can we just agree that anything wrapped in buttery pastry is generally a good time? I started making these ham and Cheese Croissants during this odd phase last winter where I was desperate for something comfort-y but not totally soul-destroying to make, you know? My best mate Molly was always talking about these fussy French croissants, but honestly, I don’t have that kind of patience, so store-bought dough it is (and honestly, no one has complained yet). Once, I even tried to sneak in some spinach for health; let’s just say, my family is still talking about that little slip-up—and not in a good way. Anyway, these are the croissants that even my teenage nephew stops gaming to eat, so they must be doing something right.
Why You’ll Love This (Or At Least Not Hate It)
I make this whenever we’re feeling a bit “meh” on Sunday mornings, or if someone’s having a rough day and there’s leftover ham staring at me form the fridge. My family goes absolutely mad for these because they’re basically a hug you can eat (warm Cheese, people!). Sometimes the Cheese leaks out, which used to annoy me, but now I just think of those crisp cheesy bits as a bonus bite—it’s all good. If you’re nervous about baking, don’t be; I didn’t even own a rolling pin my first few goes. You can fake it till you make it, truly.
What You’ll Need (And What You Can Totally Substitute)
- One tube of crescent roll dough (Sometimes I use puff pastry if that’s what I’ve got. Granny swore by brand-name stuff, but own brand is fine—nobody will know unless you tell them!)
- 6 to 8 slices of decent ham (Honey roast, smoked, whatever’s in the fridge. Leftover roast ham is fantastic, but deli slices work fine. I once used turkey ham. It was… fine?)
- 4 to 6 slices of cheese, torn up (I’m talking cheddar, Swiss, even mozzarella if you’re desperate. One time I used brie; was a bit fancy, but melted weird)
- 1 egg, beaten for brushing (optional but worth it—makes ’em pretty. If you forget, nobody will riot.)
- Pepper, to taste (or don’t. Your croissant, your rules)
- (Optional extras: bit of Dijon mustard, handful of fresh spinach, or tomato slices. But stick with classic your first go!)
Alright, Here’s How You Do It
- First off, preheat your oven to about 375°F (about 190°C), or just do whatever the dough tube says—I’ve never bothered with an oven thermometer, truthfully.
- Pop open that dough (this is the most stressful part, I swear). Unroll it on a lightly floured counter, and separate into triangles along the perforated lines. If they rip a bit, just smush ’em back together, nobody will see under the cheese anyway.
- On each triangle, lay a slice of ham and few chunks of cheese. I usually sneak a taste here (chef’s perks). If you’re feeling extra, spread a little mustard underneath.
- Roll up each triangle from the wide end to the little tip. Doesn’t need to look perfect. I tend to tuck the ends in like a burrito if I’m feeling fancy, but half the time I forget and it’s still good!
- Place your soon-to-be croissants onto a baking sheet lined with parchment. If you’ve remembered your egg, give each one a cheeky little brush. This is where I sometimes get distracted and forget. No shame.
- Bake them for about 12–15 minutes, or until they’re golden brown and the cheese is being delightfully oozy. Don’t worry if some cheese leaks out; it’s pretty much guaranteed.
- Let them cool for a couple minutes (unless you like burning the roof of your mouth, which, to be fair, is sort of traditional in my kitchen).
Bits and Bobs I’ve Learned (The Hard Way)
- If you over-stuff them, they get a bit wild in the oven. Less is more, surprisingly.
- Actually, I find it works better if you use room temp ham and cheese—seems to melt more evenly. But I forget half the time and it’s fine.
- Don’t panic if your rolls start looking weird; they always puff up nicely, like magic.
- One time I tried baking two trays at once. Only the bottom got crispy. So, single tray is best…
Things I’ve Tried (And One Flop)
- Chopped pickles inside—delicious, if a bit unconventional.
- Sriracha instead of mustard—spicy! Maybe a bit too much for my gramps, but I liked it.
- Added pineapple once. Regret. Never again. That was a day the dog ate well.
- If you’re feeling extra, sprinkle seeds (like poppy or sesame) on top after the egg wash—looks all professional, and people will think you slaved away.
What You Need (And What If You Don’t Have It?)
- Baking sheet: If you don’t have a real one, even an old roasting tray works. I lined one with foil once when I ran out of parchment—it got a bit stuck, but wasn’t too tragic.
- Parchment paper: I sometimes just butter the tray if we’re out. Cleanup is a pain, but such is life.
- Brush (for egg wash): Use your fingers or a bit of kitchen towel. Or just skip it; nobody’s judging here.
- Rolling pin: To be honest, a clean wine bottle can do the trick (or just pat out the dough by hand, like I often do when not feeling precious).
How to Store Them (If That Ever Happens!)
So, in theory these’ll keep in an airtight container on the counter for a day or so, and in the fridge up to three days. Reheat gently in the oven or toaster oven for best results. But I’ll be honest: in my house, it rarely comes to that! Somebody always nabs the last one before bedtime.
How I Like to Serve These
Big mugs of strong tea or coffee on a lazy Saturday morning—that’s the ticket. Sometimes, if we’re feeling posh, a little green salad on the side. My uncle swears by serving them with some tomato soup, which is a bit American diner but it totally works for dinner, weirdly. Or just eat ’em straight off the tray while standing in the kitchen (no shame!).
Pro Tips I Learned the Messy Way
- I once tried rushing the rolling part and wound up with croissant blobs. Takes an extra minute to roll them properly, but so worth it.
- On second thought, don’t get too anxious about sealing up every gap—the cheese likes freedom, and those little leaks can actually be the best bites.
- Don’t skip letting them cool a couple mins—burned mouth, classic rookie move.
Your Questions, Answered (Mostly!)
Can I prep these ahead of time?
Honestly, yes, but only a couple hours in advance so they don’t go soggy. I assemble and stash in the fridge till baking time—works a treat.
Is there a good veggie version?
Oh, for sure—skip the ham, add sauteed mushrooms, or roasted peppers, maybe some caramelized onion if you’re feeling extra. It’s a bit messier but still lovely.
Can I freeze these?
Technically, yes, but I think they taste better fresh or reheated within a day or two. If you do freeze, wrap well and re-toast before serving.
Do I need to use fancy cheese?
Not at all! Heck, I’ve used pre-grated stuff and nobody noticed. But, you know, real cheese is probably nicer if you’re feeling splurgy.
Why is my dough exploding?
Probably too much filling or not sealed up enough. (Or maybe the full moon, who knows.) Just try a little less filling and squish the seams together as best you can—it’ll work out.
By the way, if you end up with leftover filling—try putting it in a wrap and grilling it for a late night snack, not strictly croissant-related, but delicious all the same.
Ingredients
- 1 can (8 oz) refrigerated crescent roll dough or 4 large croissants
- 8 slices deli ham
- 4 slices Swiss cheese
- 1 tablespoon Dijon mustard
- 1 tablespoon unsalted butter, melted
- 1 teaspoon poppy seeds (optional)
- 1/4 teaspoon freshly ground black pepper
Instructions
-
1Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
-
2Unroll the crescent dough and separate into triangles (or slice croissants in half if using baked ones).
-
3Spread a thin layer of Dijon mustard onto each triangle or croissant half. Place two slices of ham and one slice of Swiss cheese on each.
-
4Roll up the dough triangles (or close the croissant halves) and place them seam-side down on the prepared baking sheet.
-
5Brush the tops with melted butter, sprinkle with poppy seeds and black pepper.
-
6Bake for 15-18 minutes, or until golden brown and cheese is melted. Serve warm.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
340 caloriescal
Protein:
15gg
Fat:
18gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28gg
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.
Did you make this recipe?
Please consider Pinning it!!
