About This RecipeThis recipe involves assembling ham and cheese fillings inside refrigerated croissant dough, which can be prepared in advance and baked later. The result is a warm, flaky pastry with a savory interior, suitable for breakfasts, brunches, or snacks.Why You’ll Love This RecipeThe preparation can be completed hours or days before baking, making it efficient for serving guests or managing busy mornings. It uses readily available ingredients and requires minimal active preparation time. The baking process produces a visually appealing, golden-brown pastry.Ingredients1 package (8 count) refrigerated crescent roll dough8 slices deli ham, thinly sliced8 slices Swiss cheese, or cheese of choice1 large egg1 tablespoon waterOptional: Dijon mustard for spreadingOptional: Poppy seeds or everything bagel seasoning for toppingStep by Step InstructionsUnroll the crescent dough and separate it into 8 triangles along the perforated lines.If using, spread a thin layer of Dijon mustard on each dough triangle.Place one slice of ham and one slice of cheese on the wider end of each dough triangle.Roll up each crescent, starting from the wide end and rolling toward the narrow point. Ensure the filling is completely enclosed.Place the rolled croissants seam-side down on a parchment-lined baking sheet.For immediate baking: Preheat oven to 375°F (190°C).In a small bowl, whisk together the egg and tablespoon of water to create an egg wash.Brush the top of each croissant lightly with the egg wash.Sprinkle with poppy seeds or seasoning if desired.Bake for 11-13 minutes, or until the croissants are puffed and golden brown.Let cool on the baking sheet for 2-3 minutes before serving.FAQHow far in advance can I assemble these?Assembled, unbaked croissants can be covered tightly with plastic wrap and refrigerated for up to 24 hours before baking. For longer storage, freeze them on the baking sheet until solid, then transfer to a freezer bag for up to 2 months.Can I use different cheeses?Yes. Swiss, cheddar, provolone, or gouda are suitable alternatives. The cheese should be sliced or shredded to allow for even melting.Do I need to thaw frozen croissants before baking?When baking from frozen, add 3-5 minutes to the original baking time. The croissants are fully baked when the exterior is deep golden brown.You Must KnowPlacing the rolled croissants seam-side down on the baking sheet is crucial to prevent them from unrolling during baking. The egg wash is applied primarily for color and shine; it is not a mandatory step but significantly improves the final appearance. Do not overfill the croissants, as this can cause the dough to tear and the filling to leak during baking.Storage TipsBaked croissants are best served immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or toaster oven at 350°F (175°C) for 5-8 minutes to restore crispness. Microwaving will result in a soft texture. Unbaked, assembled croissants can be frozen for up to 2 months and baked directly from frozen.
Make Ahead Baked Ham and Cheese Croissants
