Ham and Cheese Croissant: A Buttery, Savory Delight Perfect for Beginners
A warm, buttery croissant filled with savory ham and gooey cheese—what’s not to love? This Ham and Cheese Croissant recipe is simple, quick, and perfect for beginners. I first made these on a lazy weekend and was amazed by how effortlessly they came together. The combination of Swiss cheese, ham, and a sweet honey-Dijon glaze is pure comfort. Whether you’re a beginner or a seasoned cook, this recipe will quickly become a favorite for its ease and flavor.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
- 6 large croissants: Choose fresh, buttery croissants for the best results. The croissants should be soft and flaky but firm enough to hold the fillings. Avoid overly sweet or stale ones. If your croissants are a day or two old, lightly toast them before assembling to bring back their texture and prevent them from becoming soggy once the filling is added.
- 12 thin slices of deli ham: Go for good-quality ham like honey-baked, Black Forest, or smoked varieties for a rich flavor. The ham should be thinly sliced to avoid overwhelming the croissants and to ensure it’s easy to layer. You could also use turkey or chicken slices as alternatives if you prefer a lighter flavor.
- 12 slices of Swiss cheese: Swiss cheese melts beautifully, but you can substitute with Gruyère, Havarti, or even sharp cheddar if you prefer. Gruyère brings a nutty richness, while Havarti has a creamy texture. Try different cheeses to find your preferred melt and flavor combination.
- 2 tablespoons butter, melted: This adds richness to the glaze and enhances the croissants’ flavor. Be sure to melt the butter but not burn it. This glaze will help crisp the croissant tops while adding a buttery, golden color.
- 1 tablespoon honey: A touch of honey balances the savory and salty flavors of the ham and cheese. Honey also adds a subtle sweetness that pairs perfectly with the Dijon mustard in the glaze. If you prefer a less sweet croissant, you can reduce the amount of honey or substitute it with maple syrup.
- 1 teaspoon Dijon mustard: Dijon adds a subtle tanginess to the glaze, elevating the flavor profile of the croissants. If you don’t have Dijon, you can use yellow mustard, but Dijon provides a more sophisticated, sharp flavor that enhances the overall taste.
- 1/2 tablespoon everything bagel seasoning: This optional topping brings texture and extra flavor. Everything bagel seasoning includes sesame seeds, poppy seeds, garlic, and onion, which complement the richness of the croissants. You can substitute with fresh herbs like thyme, oregano, or rosemary if you prefer or omit the seasoning entirely for a simpler croissant.
Instructions
1. Preheat Your Oven
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it to prevent sticking.
2. Prepare the Croissants
Slice your croissants in half lengthwise. Arrange the bottom halves snugly in the prepared baking dish, ensuring there’s enough space for each croissant to fit comfortably.
3. Layer the Fillings
For each croissant, layer 2 slices of ham and 2 slices of Swiss cheese on the bottom half. Place the top halves of the croissants back on, gently pressing them down to keep everything in place.
4. Make the Glaze
In a small bowl, combine 2 tablespoons melted butter, 1 tablespoon honey, and 1 teaspoon Dijon mustard. Mix until smooth. This glaze adds a delicious sweetness and tanginess that pairs perfectly with the savory fillings.
5. Brush and Sprinkle
Using a pastry brush, generously coat the tops of the croissants with the glaze. Sprinkle everything bagel seasoning evenly over the glazed croissants for added crunch and flavor.
6. Bake
Place the baking dish in the preheated oven and bake for 15-17 minutes. Keep an eye on the croissants as they bake. If the tops start to brown too quickly, cover the dish loosely with foil to prevent burning. The croissants are ready when they’re golden brown and the cheese is fully melted.
7. Cool and Serve
Allow the croissants to cool for a few minutes before serving. The cheese will be very hot right out of the oven, so letting them cool slightly ensures you won’t burn yourself. Serve warm and enjoy!
Notes
- Croissants Browning Too Quickly: If the tops of the croissants brown too fast, loosely cover them with aluminum foil halfway through baking.
- Cheese Overflow: To minimize cheese melting out during baking, keep the slices centered on the croissant bottoms.
- Soggy Croissants: Avoid sogginess by using fresh croissants and baking until they’re golden brown and crisp.