These baked ham and cheese croissants are ideal for a leisurely brunch, a quick lunch, or an easy weeknight dinner. Golden and flaky on the outside, they’re filled with melted cheese, savory ham, and finished with a buttery, poppy seed–dijon glaze that adds great flavor and texture.
These croissants come together quickly and require minimal hands-on time, making them perfect whenever you want comfort without the fuss. I make them for slow weekend mornings, busy weeknights, and holiday gatherings — they always please a crowd. The buttery croissants, melty cheese, and savory poppy seed topping are addictive once you try them.
Ingredients
Everything you need for these baked ham and cheese croissants, plus a few easy substitutions.
- Croissants (6 total) – Flaky and rich. If you don’t have croissants, brioche buns or Hawaiian rolls work in a pinch.
- Deli Ham (18 slices) – Layer generously. Honey ham, smoked ham, or Black Forest are all good choices. Thin-sliced turkey also works.
- Swiss Cheese (6 slices) – Nutty and melty; provolone, Havarti, or sharp cheddar can be substituted.
- Salted Butter (5 Tbsp, melted) – Gives richness and helps the tops brown.
- Dijon Mustard (1 Tbsp) – Adds a bright tang. Yellow mustard or whole grain can be used instead.
- Poppy Seeds (2½ tsp) – A classic crunchy topping; optional if you don’t have them.
- Worcestershire Sauce (2 tsp) – Provides depth and umami. Soy sauce or a splash of balsamic can be substituted.
- Onion Powder (¼ tsp) – A subtle savory boost; garlic powder works if you prefer.
How To Make Baked Ham and Cheese Croissants
Assemble the croissants with ham and cheese, brush with a flavorful butter topping, and bake until golden and gooey. Follow these simple steps:
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Slice each croissant in half with a serrated knife and place the bottoms in the prepared dish.
- On each bottom, layer 2 slices of ham, 1 slice of Swiss cheese, and 1 more slice of ham.
- Place the croissant tops on each sandwich.
- In a small bowl, whisk together melted butter, Dijon mustard, poppy seeds, Worcestershire sauce, and onion powder.
- Brush the butter mixture evenly over the croissants and let it sit for 5 minutes to soak in.
- Cover the dish with foil and bake for 18 minutes.
- Remove the foil and bake an additional 5–6 minutes until the tops are golden brown.
- Serve hot and melty straight from the oven.
Essential Recipe Tips
Let the butter topping soak in: Allow 5 minutes before baking so the flavors penetrate the croissants.
Use a serrated knife: A serrated blade helps cut the croissants cleanly without squashing them.
Cover then uncover while baking: Covering locks in moisture for a gooey center; uncovering at the end crisps the tops.
Make It A Meal
Serve the croissants with a simple green salad or a light fruit side for a complete meal. They pair well with fresh greens dressed in a bright vinaigrette for contrast.
Baked Ham and Cheese Croissants
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Equipment
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9×13 baking dish
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Large serrated knife
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Small mixing bowl
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Whisk
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Measuring spoons
Ingredients
For the sandwiches
- 6 croissants
- 18 slices deli ham
- 6 slices Swiss cheese
For the butter topping
- 5 Tablespoons salted butter, melted
- 1 Tablespoon Dijon mustard
- 2 ½ teaspoons poppy seeds
- 2 teaspoons Worcestershire sauce
- ¼ teaspoon onion powder
Instructions
Assemble the sandwiches
- Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick spray.
- Slice each croissant in half with a serrated knife.
- Place the bottom halves in the baking dish in two rows of three.
- Place 2 slices of deli ham on each bottom, then 1 slice of Swiss cheese, followed by 1 more slice of ham. Top with the croissant tops.
Make the butter topping
- Whisk together butter, Dijon mustard, poppy seeds, Worcestershire sauce, and onion powder in a small bowl until combined.
Add the topping
- Brush the butter mixture over each croissant and let sit for 5 minutes.
Bake and enjoy
- Cover the pan with foil and bake for 18 minutes.
- Remove the foil and bake another 5–6 minutes until the tops are golden brown.
- Remove from the oven and serve warm.
Notes
Reheat: Reheat in a 350°F oven for about 10 minutes or until warmed through, or microwave for 30–45 seconds for a quicker option.
Make Ahead: Assemble the sandwiches and pour the topping the night before, cover, and refrigerate. Bake when ready to serve.
Nutrition
Nutrition information is an approximation and should be used as a guideline.
Additional Info
Baked Ham and Cheese Croissants Recipe FAQs
Yes. Assemble the sandwiches, cover with foil, and refrigerate overnight. Bake them the next day according to the directions.
Swiss is a great match for ham, but provolone, mozzarella, or cheddar will also work well and yield tasty results.
Thinly sliced deli ham gives the best texture and flavor. Leftover baked ham sliced thinly is another excellent option.
Yes. Freeze the assembled sandwiches (before baking) wrapped tightly in plastic and foil for up to three months. Thaw before baking and then follow the baking instructions.
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