Ingredients
- 1 can (8 oz) refrigerated crescent roll dough (or use 4 large croissants split open)
- 8 slices of deli ham (thinly sliced)
- 4 slices of Swiss or cheddar cheese
- 1 tbsp Dijon mustard (optional)
- 1 egg (for egg wash)
- 1 tsp poppy seeds or sesame seeds (optional garnish)
- 1 tbsp butter, melted (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- If using crescent roll dough: Unroll and separate into 4 rectangles, pressing the seams to seal. If using fresh croissants, skip this step.
- Optional: Spread a small amount of Dijon mustard on each dough piece or croissant half.
- Layer 2 slices of ham and 1 slice of cheese on each rectangle or croissant half.
- Roll up the dough around the filling (if using crescent dough, roll from the wide end to the narrow tip like a crescent). If using croissants, sandwich the ham and cheese and press lightly.
- Place on the prepared baking sheet. Brush tops with beaten egg for a golden finish.
- Optional: Sprinkle with poppy or sesame seeds.
- Bake for 12–15 minutes or until golden brown and puffed.
- Let cool slightly and enjoy warm!
Would you like a variation with puff pastry or a version for freezing ahead of time?