If I ever made croissants dough I must make a few ham and cheese croissants. When made from scratch these are to die for. Rich, butter, flaky croissant filled with cheesy ham. Perfect breakfast or snacks at any time of the day.
Most people know ham and cheese croissants as a sandwich. They slice ready to use croissant and fill it with slices of ham and cheese. For me, that's just a fancy sandwich. I love making ham and cheese croissants from scratch with my homemade croissants dough.
About these croissants
Today, I am making these from scratch using my popular homemade croissants dough, but feel free to use store-bought ready to use croissants or danish pastry dough. You can even use puff pastry dough.
For the filling you can use your favorite ham and cheese slices. I am using my children's favorite salami and gouda cheese slices.
Ingredients and substitutes
- Croissants 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 a similar to croissants 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 cheese will work here. I think slices are less mess but you be the judge of that.
- Others - you can smear some mustard or spices on the croissant dough before placing the ham and cheese.
I am using my homemade croissants dough for which I have a detailed post with step by step progress pictures as well as a video.
Step by step instructions (save/pin)
Roll croissants dough
- Roll the dough into a long rectangle about 8 x 20-inches
- Cut off edges at all four sides. This will help the layers open up.
- Cut the rectangle lengthways in half at the 4" mark (so now you have two 2 x 10-inch strips
- Mark at every 5-inch so you have 4 x 5-inch rectangles. (see video)
- Then, take each rectangle and cut diagonally, which will give you two triangles (see video).
- Each triangle makes a croissant (total - 16 croissants).
Shape the croissants
- To shape the croissants - take each triangle.
- Stretch it lengthways slightly, cut a slit or notch at the wide end.
- Place two slices of ham and two slices of cheese
- Then, hold the two sides or that slit and roll onto itself until you reach the tip (similar to a jelly roll).
- You can bend the two ends towards you to make a curved shape.
- Alternatively, you can roll without making a slit or notch and keep the two ends straight. (see video)
Proof and bake
- Place the croissant on a baking tray making sure the tips are on the bottom.
- Cover and let proof at room temperature for an hour.
- Then, place it into the fridge for 30 minutes.
- Preheat the oven at 200 C/ 392 F.
- Brush the croissants with egg wash.
- Bake for 10 minutes at 200C / 392 F. Then, reduce the temperature to 190 C / 375 F for 15 minutes more until golden brown.
- Remove from the oven - cool on the pan for 10 minutes before serving.
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.
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 200C / 392 F for 10 minutes, then reduce oven temperature to 190 C/ 375F for 15 minutes. Tent the croissants if they are becoming brown quickly.
I like using sliced cheese it makes for a less messy end product. You can use any cheese you like. Personally, I like to use string cheese too.
Ah! Ham and cheese are a wonderful combination and a popular sandwich but no, you can use any cold cuts you like.
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Description
Ingredients
½ batch of my homemade dough will make 16 croissants
Dough
- 1 lb (500 g) Croissants dough or
- 1 lb (500 g) Danish pastry dough or
- 1 sheet (500 g) Puff Pastry
Filling
- 8 oz (200 g) Ham or cold cuts
- 4 oz (100 g) Cheese sliced
Instructions
Roll croissants dough
- Roll the dough into a long rectangle about 8 x 20-inches
- Cut off edges at all four sides. This will help the layers open up.
- Cut the rectangle lengthways in half at the 4" mark (so now you have two 2 x 10-inch strips
- Mark at every 5-inch so you have 4 x 5-inch rectangles. (see video)
- Then, take each rectangle and cut diagonally, which will give you two triangles (see video).
- Each triangle makes a croissant (total - 16 croissants).
Shape the croisssants
- To shape the croissants - take each triangle.
- Stretch it lengthways slightly, cut a slit or notch at the wide end.
- Place two slices of ham and two slices of cheese
- Then, hold the two sides or that slit and roll onto itself until you reach the tip (similar to a jelly roll).
- You can bend the two ends towards you to make a curved shape.
- Alternatively, you can roll without making a slit or notch and keep the two ends straight. (see video)
Proof and bake
- Place the croissant on a baking tray making sure the tips are on the bottom.
- Cover and let proof at room temperature for an hour.
- Then, place it into the fridge for 30 minutes.
- Preheat the oven at 200 C/ 392 F.
- Brush the croissants with egg wash.
- Bake for 10 minutes at 200C / 392 F. Then, reduce the temperature to 190 C / 375 F for 15 minutes more until golden brown.
- Remove from the oven - cool on the pan for 10 minutes before serving.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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