Baked Ham and Cheese Croissants

Baked ham and cheese croissants made in the oven until the croissant edges are golden and crispy, with Swiss cheese melting at the seams. Split, stuffed, and glazed with a honey Dijon butter for a savory-sweet brunch croissant sandwich.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 6 servings

Course: Breakfast

Cuisine: French-American

Calories: 610

Ingredients Equipment Method Notes

Ingredients

croissants

6 large croissants, split

filling

12 deli ham slices
6 Swiss or Gruyère cheese slices

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 and preheat

Preheat the oven to 375°F and line a sheet pan with foil so the croissants bake evenly and release easily.

Make the honey Dijon butter glaze

Mix the melted butter with Dijon mustard, honey, garlic powder, and chopped parsley until smooth for a glossy honey Dijon glaze.

Assemble the croissants

Brush the inside of each split croissant with the honey Dijon butter so the bread turns flavorful at the cut edges.

Fill

Fill each croissant with 2 slices of deli ham and 1 slice of Swiss or Gruyère cheese so the layers melt together.

Glaze and bake

Place the filled croissants on the sheet pan and brush the tops generously with the remaining glaze for a caramelized finish.

Bake to golden and crisp

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

Notes

For the crispiest, most caramelized edges, bake on the foil-lined sheet pan at 375°F without overcrowding so steam can escape. Store leftovers in the refrigerator up to 3 days, reheating in a 350°F oven until hot and re-crisped. Freezing is not recommended because croissants can soften after thawing; for a dairy-lighter swap, use a Swiss-style reduced-fat cheese that melts well.