Ham & Cheese Croissants: Flaky Homemade Recipe for Breakfast

These Ham and Cheese Croissants are the first feature in Our Daily Bread on Foodie with Family, where a homemade bread recipe appears every Sunday. For more great bread ideas, visit our Homemade Bread page.

I’ll be honest: after I baked my first batch of Ham and Cheese Croissants I felt a little like a magician. Layers of buttery, homemade croissant dough envelop tender deli ham and Swiss cheese, and the oven transforms them into flaky, golden pastries.

The aroma as they baked was irresistible. When I pulled the pan from the oven, the sight nearly sent me over the edge: cheese melted and pooled at the ends, crisping to a crunchy edge, while the exposed ham toasted and concentrated its savory flavor.

These croissants are a year-round favorite, but they truly shine at holiday brunches. Picture a plate with a warm Ham and Cheese Croissant, a touch of Dijon mustard for dipping, fresh berries or fruit on the side, and a mimosa or your favorite hot drink—pure comfort and celebration.

Ham and Cheese Croissants

This recipe uses our homemade croissant dough, the same dough used for pain au chocolat. If you want, make a double or triple batch of dough: it keeps well in the refrigerator and often rolls out more easily after a day or two. With extra dough you can make Ham and Cheese Croissants, plain croissants, and pain au chocolat.

I prefer ham off the bone or Virginia-style baked ham from the deli for these croissants. Leftover baked ham works too—finely chop it and sprinkle over each dough triangle, then lay Swiss slices on top to help everything stay in place. Thin deli-style Swiss slices are easiest, but shredded Swiss from a block will work in a pinch.

When rolling, avoid wrapping the croissants too loosely or too tightly. They should be snug enough to hold together without being compressed. For proofing, if you lack a warm, draft-free spot, place the sheet pan in an unheated oven with just the oven light on. That provides gentle warmth; if you need a faster rise, set a pan of boiling water on a lower rack.

Let the croissants rise until puffy and slightly jiggly when you shake the pan gently. Don’t pull them from the oven when they’re only lightly browned—bake until they reach a deep, caramelized brown for the crispiest, shatteringly flaky pastry. It’s worth the extra minute or two.

Allow the croissants to cool to room temperature or at least until barely warm before serving. Waiting is the hardest part, but it helps the layers set so the pastry is easier to eat and less likely to be gummy inside.

I like to serve these with a dab of Dijon mustard for dipping or a light spread on each bite. It’s optional but adds a bright, complementary tang.

If you love cheese: check our Provoleta—Argentinian grilled cheese appetizer for more cheesy inspiration.

Prep Tips (make Ham and Cheese Croissants more easily)

Parchment paper for easy transfer and cleanup
Half-sheet pan for even baking
Bench knife for clean trimming and cutting
Pizza cutter for quick slicing of the dough
Pastry brush for egg wash
A good rolling pin to roll the dough evenly

Ham and Cheese Croissants

Rebecca Lindamood

Ham and Cheese Croissants: homemade butter pastry wrapped around tender ham and Swiss cheese, baked to flaky, golden perfection.

Ingredients

1/2 batch homemade croissant dough
16 slices thin deli ham (off the bone or Virginia-style)
12 slices thin deli Swiss cheese
1 large egg
1 pinch kosher salt

Instructions

Roll the dough into a rectangle about 9 by 25 inches. Trim the sides to form an 8 by 24-inch rectangle. Cut this into 8 long triangles using a pizza cutter or bench knife.

Separate the triangles and place two slices of ham across each. Add about 1½ slices of Swiss cheese on top, positioning a thinner half-slice toward the point of the triangle.

Working with one triangle at a time, gently stretch the base corners and roll toward the tip. Roll firmly but not tightly so the croissant holds but the layers remain light. Tuck the tip under or press it to secure. Place each croissant on a parchment-lined sheet with the tip down, spacing them at least 3 inches apart.

Whisk the egg with a pinch of salt and brush the croissants lightly. Proof in a warm, draft-free spot (an unheated oven with the light on works well) until puffy and slightly jiggly. Keep any remaining egg wash refrigerated for the final brush.

Preheat the oven to 425°F (220°C). Brush tops with egg wash and bake 15–18 minutes, or until the pastry is puffed, flaky, and deep rosewood brown. Let rest on the pan 5 minutes, then transfer to a cooling rack. Serve slightly warm the day they’re made; leftovers reheat well from frozen or refrigerated.