Golden Ham and Cheese Croissants

There’s something about warm, melted cheese and savory ham tucked inside a buttery croissant that just feels right. Maybe it’s because croissants already seem a little fancy, so when you stuff them with good ingredients, they become the kind of food that works for both a lazy Sunday brunch and a potluck where you want to impress without stressing.

I started making these ham and cheese croissants when I needed something I could prep ahead and pop in the oven right before guests arrived. No standing over the stove flipping individual sandwiches. No last-minute assembly while people are already sitting at the table. Just slide the tray in, let the oven do its thing, and show up looking like you had it all under control.

The best part? You can customize these however you want. Swap the swiss for cheddar if that’s what you’ve got. Use turkey instead of ham. Add some sliced pickles if you’re feeling wild. They’re forgiving like that, which is exactly what I need on a busy morning.

What Kind of Croissants Should I Use?

For this recipe, you can use store-bought croissants from your grocery store’s bakery section or grab a pack from the refrigerated dough aisle if you want to bake them fresh. Bakery croissants tend to be larger and flakier, which makes them perfect for stuffing with ham and cheese, but the pre-packaged ones work just fine too. If you’re feeling ambitious, day-old croissants actually work great here since they hold up better when you slice and fill them without falling apart. Just avoid croissants that are too small or mini-sized, as they won’t have enough room for all that delicious ham and cheese filling.

Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Croissants: Fresh croissants are ideal here since they’re the base of the recipe, but if you can’t find them, you could use Hawaiian rolls or slider buns. Just keep in mind the texture will be different – less flaky and buttery.
• Swiss cheese: Gruyere is a great swap that gives you similar melting qualities with a bit more flavor. Provolone or white cheddar also work well if you prefer something milder or sharper.
• Ham: Deli turkey, roasted chicken, or even leftover holiday ham all work nicely. You can also use prosciutto for a fancier twist, though you’ll want to use less since it’s saltier.
• Dijon mustard: Yellow mustard or whole grain mustard can step in if you don’t have dijon. Just note that yellow mustard is milder, so you might want to add a touch more.
• Green onions: Regular yellow or white onion works fine – just use about 2 tablespoons finely chopped. You could also skip them entirely if you’re not an onion fan.
• Poppy seeds: Sesame seeds make a good substitute, or you can leave them off completely. They’re mainly for looks and a bit of crunch.

Watch Out for These Mistakes While Baking

The biggest mistake when making ham and cheese croissants is overbaking them, which turns the delicate pastry dry and tough – keep a close eye after the 15-minute mark and pull them out as soon as they’re golden brown.

Another common error is skipping the egg wash or applying it too heavily, so use a light hand with your pastry brush to get that perfect golden shine without making the croissants soggy.

Don’t slice your croissants all the way through when filling them – leave the back hinge intact so the cheese and ham stay tucked inside during baking instead of oozing out onto the pan.

Finally, resist the temptation to dig in right away, as letting them rest for those 5 minutes allows the cheese to set slightly and prevents you from burning your mouth on molten Swiss cheese.

What to Serve With Ham and Cheese Croissants?

These ham and cheese croissants are pretty filling on their own, but I love serving them with a simple side salad dressed with a light vinaigrette to balance out the richness. A bowl of tomato soup is another great option if you want to make it a heartier meal, especially on cooler days. For brunch or lunch gatherings, I’ll often put out some fresh fruit like grapes, berries, or sliced melon alongside the croissants. Potato chips or a pasta salad also work well if you’re feeding a crowd and want to make it more of a complete spread.

Storage Instructions

Store: These ham and cheese croissants are best enjoyed fresh from the oven, but you can keep leftovers in an airtight container in the fridge for up to 3 days. The croissants will soften a bit as they sit, but they’re still delicious for a quick lunch or snack.

Freeze: You can freeze these either before or after baking. For unbaked croissants, assemble them completely, wrap individually in plastic wrap, and freeze for up to 1 month. Baked croissants can also be frozen in a freezer-safe container for up to 2 months.

Reheat: To bring back that crispy exterior, reheat in a 350°F oven for about 10 minutes if refrigerated, or 15-20 minutes if frozen. You can also use an air fryer at 320°F for 5-7 minutes. The microwave works in a pinch, but the croissants won’t be as crispy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4200-4600
• Protein: 170-200 g
• Fat: 220-260 g
• Carbohydrates: 350-400 g

Ingredients

For the spread:

• 1/2 cup butter (I prefer Kerrygold unsalted butter for this)
• 3 tbsp dijon mustard (I use Grey Poupon for a sharper kick)
• 2 green onions (finely sliced into 1/8-inch rounds)
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

For the croissants:

• 12 croissants (sliced horizontally through the middle)
• 1.25 lb ham (thinly sliced honey ham works best)
• 14 slices swiss cheese (I use Sargento for a better melt)

For the topping:

• 1 egg white (whisked until frothy to help the seeds stick)
• 1 tbsp poppy seeds

Step 1: Prepare the Butter and Herb Spread

• 1/2 cup butter
• 3 tbsp dijon mustard
• 2 green onions, finely sliced
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

In a small bowl, whisk together the softened butter, Dijon mustard, honey, salt, and pepper until well combined and creamy.

Fold in the finely sliced green onions, being careful not to overmix.

Set the spread aside at room temperature so it remains spreadable.

I like using room-temperature butter for this spread because it blends smoothly with the mustard without becoming greasy.

Step 2: Assemble the Croissants

• 12 croissants
• butter and herb spread from Step 1
• 1.25 lb ham, thinly sliced
• 14 slices swiss cheese

Preheat your oven to 375°F.

Slice each croissant horizontally through the middle, being careful not to cut all the way through—keep them attached at one side like a hinge.

Spread a generous layer of the butter mixture on both the top and bottom halves of each croissant.

Layer 2-3 slices of ham on the bottom half, then top with just over 1 slice of Swiss cheese per croissant, folding it to fit.

Close the croissant gently.

Step 3: Prepare and Top for Baking

• assembled croissants from Step 2
• 1 egg white
• 1 tbsp poppy seeds

Arrange the assembled croissants seam-side down in a greased 9×13-inch baking dish (or similar size that fits them snugly).

In a small bowl, whisk the egg white with 1 tablespoon of water until frothy.

Brush this egg wash generously over the top of each croissant, then immediately sprinkle with poppy seeds while the egg white is still wet so they adhere properly.

I find that whisking the egg white extra well creates a nice, even coating that helps the seeds stick beautifully.

Step 4: Bake and Serve

Bake in the preheated 375°F oven for 15-18 minutes, until the croissants are golden brown and the cheese is melted (you should see it peeking through slightly).

Remove from the oven and let rest for 5 minutes before serving—this allows the filling to set slightly and makes them easier to handle and eat.

Golden Ham and Cheese Croissants

Delicious Golden Ham and Cheese Croissants recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 12 croissants

Calories 4400 kcal

Ingredients

  

For the spread::

• 1/2 cup butter (I prefer Kerrygold unsalted butter for this)
• 3 tbsp dijon mustard (I use Grey Poupon for a sharper kick)
• 2 green onions (finely sliced into 1/8-inch rounds)
• 1 tbsp honey
• 1/2 tsp salt
• 1/4 tsp pepper

For the croissants::

• 12 croissants (sliced horizontally through the middle)
• 1.25 lb ham (thinly sliced honey ham works best)
• 14 slices swiss cheese (I use Sargento for a better melt)

For the topping::

• 1 egg white (whisked until frothy to help the seeds stick)
• 1 tbsp poppy seeds

Instructions

 

• In a small bowl, whisk together the softened butter, Dijon mustard, honey, salt, and pepper until well combined and creamy. Fold in the finely sliced green onions, being careful not to overmix. Set the spread aside at room temperature so it remains spreadable. I like using room-temperature butter for this spread because it blends smoothly with the mustard without becoming greasy.
• Preheat your oven to 375°F. Slice each croissant horizontally through the middle, being careful not to cut all the way through—keep them attached at one side like a hinge. Spread a generous layer of the butter mixture on both the top and bottom halves of each croissant. Layer 2-3 slices of ham on the bottom half, then top with just over 1 slice of Swiss cheese per croissant, folding it to fit. Close the croissant gently.
• Arrange the assembled croissants seam-side down in a greased 9x13-inch baking dish (or similar size that fits them snugly). In a small bowl, whisk the egg white with 1 tablespoon of water until frothy. Brush this egg wash generously over the top of each croissant, then immediately sprinkle with poppy seeds while the egg white is still wet so they adhere properly. I find that whisking the egg white extra well creates a nice, even coating that helps the seeds stick beautifully.
• Bake in the preheated 375°F oven for 15-18 minutes, until the croissants are golden brown and the cheese is melted (you should see it peeking through slightly). Remove from the oven and let rest for 5 minutes before serving—this allows the filling to set slightly and makes them easier to handle and eat.