Baked Ham and Cheese Croissants

Baked Ham and Cheese Croissants

Baked ham and cheese croissants with golden, oven-crisped layers of split croissant stuffed with ham and melted Swiss. Brushed with a honey Dijon butter glaze, these crispy croissant sandwiches come out caramelized at the edges with cheese melting at the seams.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Breakfast

Cuisine: French-American

Calories: 540

Ingredients Equipment Method Notes

Ingredients

Croissant sandwiches

6 large croissants, split Split but keep halves attached so they bake evenly.
12 deli ham Use thin slices for quick melting and even filling.
6 Swiss or Gruyère cheese Slice thin; tuck so it melts at the seams.

Honey Dijon butter glaze

3 tbsp butter, melted
1 tbsp Dijon mustard
1 tbsp honey
1 tsp garlic powder
1 tbsp fresh parsley, chopped

Equipment

1 sheet pan

Method

Prep

Preheat the oven to 375°F and line a sheet pan with foil for easy cleanup and crisp bottoms.

Make honey Dijon glaze

Mix melted butter with Dijon, honey, garlic powder, and parsley until smooth so the glaze coats evenly.

Assemble

Brush the inside of each croissant with honey Dijon butter so the crust stays flavorful and moist.
Fill each croissant with 2 slices of ham and 1 slice of Swiss cheese for melty, cheesy centers.
Place the filled croissants on the sheet pan and brush the tops generously with the remaining glaze for a golden sheen.

Bake

Bake for 12–15 minutes at 375°F until the croissants are golden and crispy and the cheese is fully melted.

Notes

For maximum edge caramelization, keep the croissant halves open just enough to add the filling, then brush generously before baking. Store leftovers in the fridge up to 3 days; reheat on a sheet pan in a 350°F oven until warmed through. Freezing isn’t recommended because croissants can soften after thawing. For a lighter option, use reduced-sodium ham and part-skim Swiss/Gruyère to cut sodium and calories.