Ham and Cheese Croissants
If I ever made croissant dough, I would make a few ham and cheese croissants. When made from scratch, these are to die for. Rich, buttery, flaky croissant filled with cheesy ham. Perfect breakfast or snacks at any time of the day.
Everyone makes ham and cheese croissants differently, but to me, simply slicing store-bought croissants, stuffing them with ham and cheese, and baking them is just a ham and cheese croissant sandwich.
I take it a step further—I make mine from scratch. Using my homemade croissant dough, I wrap the ham and cheese inside before rolling them into their signature shape, allowing them to bake to golden, flaky perfection. The result? A buttery, melt-in-your-mouth croissant that’s far from just a sandwich—it’s an experience.
Why are these the best croissants
- Made from Scratch – Unlike store-bought versions, this recipe starts with homemade croissant dough, ensuring rich, buttery layers that are incredibly flaky and tender.
- Baked with the Filling Inside – Rolling the filling into the dough before baking allows the flavors to meld beautifully, creating a gooey, cheesy center encased in crisp, golden layers.
- Authentic Croissant Texture – Instead of a reheated sandwich, these are true croissants with airy, delicate layers, thanks to proper lamination and proofing.
- Customizable and Fresh – You can control the quality of ingredients, from using premium ingredients to adjusting flavors with mustard, herbs, or even a hint of spice for a gourmet touch.
Ingredients and substitutes
- Croissant dough – You can use Danish dough, or even puff pastry. Puff pastry is much lighter than croissants but still delicious. Danish is a heavier dough than Puff pastry, so the croissants are similar to croissant dough.
- Ham – Use your favorite cold cuts or salami. Make sure the slices are thin. Otherwise, the croissants will be bulky and open during baking.
- Cheese – Any of your favorite cheeses will work here. I think slices are less messy, but you be the judge of that. Gruyère, Swiss, or cheddar are the best options since they melt well without making the croissants too greasy. Avoid high-moisture cheeses like fresh mozzarella.
- Others – You can smear some mustard or spices on the croissant dough before placing the filling.
Step-by-step: Ham & Cheese Croissants
- Prepare the Dough – Roll out your chilled croissant dough into a large rectangle on a lightly floured surface. Cut the dough into triangles, about 4-5 inches wide at the base and 7 inches long.
- Add the Filling – Place one slice of ham and cheese on the wide end of each triangle.
- Roll the Croissants – Gently roll the triangle from the wide base to the pointed tip, enclosing the filling inside. Place the croissants on a lined baking sheet, making sure the tip is tucked underneath to prevent unrolling.
- Proof the Croissants – Cover the tray loosely with plastic wrap and let them proof at room temperature for 2 hours or until puffed and jiggly.
- Egg Wash and Bake- Preheat your oven to 375°F (190°C). Whisk the egg and milk together and brush them lightly over each croissant. Bake for 18-22 minutes or until golden brown and flaky.
Frequently asked questions
Croissants are best the day they are made, but these do freeze beautifully and can be frozen for up to 3 months. You can assemble and proof them, then refrigerate them overnight and bake them fresh in the morning. You can also freeze them after shaping—just thaw them overnight in the fridge and bake them as usual.
Yes, but homemade croissant dough gives the best flaky texture and buttery flavor. If using store-bought, opt for high-quality puff pastry or pre-made croissant dough and follow the same rolling and baking steps.
The best way to bake croissants is to place them in a hot oven so the layers open up and the butter between the layers is cooked off instantly, leaving no time for it to melt. But you also want them to continue cooking without becoming too dark on the outside. The ideal temperature for homemade croissants, I find, is 200 °C / 392°F for 10 minutes, then reduce oven temperature to 190 °C/375°F for 15 minutes. Tent the croissants if they are becoming brown quickly.
Make sure the ham and cheese stay within the dough’s edges, and tuck the tip of the croissant underneath when placing them on the baking sheet. Baking on parchment paper can also help catch any minor leaks.
Ham and Cheese Croissants
If I ever made croissant dough, I would make a few ham and cheese croissants. When made from scratch, these are to die for. Rich, buttery, flaky croissant filled with cheesy ham. Perfect breakfast or snacks any time of the day.
Video
Ingredients
- 1 lb (500 g) Croissants dough or
- 1 lb (500 g) Danish pastry dough or
- 1 sheet (500 g) Puff Pastry
- 8 slices (200 g) Ham or cold cuts of your choice (thinly sliced, your choice of smoked or honey ham)
- 8 oz (100 g) Cheese slices cut into 4 each
Method
- Prepare the Dough – Roll out your chilled croissant dough into a large rectangle on a lightly floured surface. Cut the dough into triangles, about 4-5 inches wide at the base and 7 inches long.1 lb Croissants dough
- Add the Filling – Place one slice of ham and cheese on the wide end of each triangle.8 slices Ham or cold cuts of your choice, 8 oz Cheese slices
- Roll the Croissants – Gently roll the triangle from the wide base to the pointed tip, enclosing the ham and cheese inside. Place the croissants on a lined baking sheet, making sure the tip is tucked underneath to prevent unrolling.
- Proof the Croissants – Cover the tray loosely with plastic wrap and let them proof at room temperature for 2 hours or until puffed and jiggly.
- Egg Wash and Bake- Preheat your oven to 375°F (190°C). Whisk the egg and milk together and brush them lightly over each croissant. Bake for 18-22 minutes or until golden brown and flaky.
Notes
- Use Chilled Dough – Work with cold croissant dough to ensure easy handling and proper layering. If it gets too soft, chill it in the fridge for 10-15 minutes before rolling.
- Choose the Right Cheese – Gruyère, Swiss, or cheddar melt beautifully without turning greasy. Avoid high-moisture cheeses like fresh mozzarella, which can make the dough soggy.
- Layer the Ham and Cheese Properly – Keep the ham flat and cheese evenly distributed to prevent air pockets and ensure even melting.
- Roll Tightly but Gently – Don’t press down too hard when rolling, but make sure the croissant holds its shape so the filling stays intact while baking.
- Proof Until Puffy, Not Overproofed – The croissants should be light and jiggly when gently shaken, but not deflated. Underproofed croissants won’t rise properly, and overproofed ones may collapse in the oven.
- Egg Wash for Shine – A light layer of egg wash gives a golden, glossy finish. Avoid brushing too much, as it can weigh down the layers.
- Prevent Cheese Leakage – Seal the croissant edges well and tuck the tip underneath when placing on the baking sheet. You can also bake them on parchment to catch any small leaks.
- Bake Until Deep Golden Brown – Croissants should have a crispy, flaky exterior and be fully cooked inside. If they brown too quickly, tent them with foil for the last few minutes.
- Cool Slightly Before Eating – The cheese inside will be extremely hot, so let them sit for at least 5-10 minutes before enjoying!
- Make Ahead and Freeze – After proofing, you can freeze the unbaked, rolled croissants. Just thaw overnight in the fridge and bake as usual for fresh, flaky croissants anytime!
Equipment you will need
Nutrition
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Dastry Day 19 DONE
Totally love this croissant idea. I was wondering what protein can I use other than ham that would be easy for my toddler to enjoy.
Hey Gunjan. You can even use chicken pastrami instead of ham. Thanks
My grandmother always made homemade croissants, with this recipe I can make them just like her but the bonus is the ham and cheese filling!
Thank you, Erin. Yes, these are so easy
These are amazing! Such great flavor and way easier than I would have thought! Will definitely make again!
Thank you, Kim. So happy to hear you enjoyed it.
Wow, these are delicious! My kids went crazy for these croissants. So easy to make too! Thanks so much for the fun and tasty recipe!
They sure are easy to make too Angela
You have inspired me to make my own croissants dough! These look so perfectly flaky and buttery.! Just perfect. Will be perfect to try for this weekends brunch! Thank you!
Thank you, Cathy. If you do try, let me know how it was.
I love croissants, but I have never tried to make my own dough. These would be great for brunch, lunch or dinner.
Thank you, Gloria. Yes, perfect for brunch
I would never have thought to make the ham and cheese right into the croissant. These were a huge hit with my kids!
Yes, they are so good when made from scratch