These “Golden Baked Ham & Cheese Croissants” are the epitome of a comforting and satisfying meal, whether it’s for breakfast, brunch, lunch, or a light dinner. As captured beautifully in the accompanying image, these croissants boast a magnificent golden-brown hue and a visibly flaky, puffed-up pastry. Each one is generously stuffed with slices of tender ham and an abundance of gooey, melted white cheese, which spectacularly oozes out from the sides, creating an irresistible visual. A delicate scattering of what appears to be dried or fresh herbs, possibly parsley or thyme, adds a touch of freshness and aromatic appeal to the top. This recipe elevates the simple ham and cheese sandwich into a gourmet experience by encasing the savory filling within a buttery, crisp croissant. The contrast between the rich, yielding interior and the crunchy, golden exterior is incredibly satisfying. These baked croissants are surprisingly easy to make, especially when utilizing store-bought puff pastry or ready-made crescent roll dough, making them accessible to even novice bakers. They are perfect for feeding a crowd, preparing ahead for busy mornings, or simply enjoying a luxurious moment with a cup of coffee. The warmth of the melted cheese combined with the salty ham and the buttery pastry creates a symphony of flavors and textures that is truly irresistible.
The golden-brown, flaky croissants are filled with ham and melted white cheese. The cheese is gooey and oozing from the sides. Herbs are sprinkled on top of the croissants.
Ingredients:
- For the Croissants:
- 1 (17.3 oz) package frozen puff pastry sheets (2 sheets), thawed according to package directions, or 2 tubes (8 oz each) refrigerated crescent roll dough
- 8-10 slices deli ham (such as Black Forest, honey, or smoked), thinly sliced
- 8-10 slices provolone cheese, Swiss cheese, or cheddar cheese (about 6-8 oz / 170-225g)
- 2 tablespoons Dijon mustard (optional, for spreading)
- 1 large egg, whisked (for egg wash)
- 1 tablespoon water (to mix with egg wash)
- 1 teaspoon dried herbs (such as parsley, thyme, or Italian seasoning), or 1 tablespoon fresh chopped herbs (for sprinkling)
- Optional: A sprinkle of black pepper
- Equipment:
- Large baking sheet(s)
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
Instructions:
Part 1: Prepare the Pastry and Filling
- Thaw Puff Pastry (if using): If using frozen puff pastry, remove it from the freezer and thaw it in the refrigerator for several hours or at room temperature for about 30-40 minutes, until it’s pliable but still cold. Do not let it get too warm, or it will be sticky and difficult to work with.
- Preheat Oven & Prepare Baking Sheet: Preheat your oven to 400∘F (200∘C). Line a large baking sheet with parchment paper. This helps prevent sticking and makes cleanup easier.
- Unroll Pastry/Dough:
- For Puff Pastry: Carefully unfold one sheet of thawed puff pastry onto a lightly floured surface. Using a rolling pin, gently roll it out slightly to smooth any creases and make it a bit larger, aiming for roughly a 10×12-inch rectangle. Cut the rectangle in half lengthwise, then cut each half into 4-5 triangles. This should yield 8-10 triangles per sheet.
- For Crescent Roll Dough: Unroll one tube of crescent roll dough onto your prepared surface. Separate the dough into the pre-cut triangles.
- Spread Mustard (Optional): If using, lightly spread a thin layer of Dijon mustard on the wider end of each pastry triangle. This adds a subtle tang that complements the ham and cheese beautifully.
- Layer Ham and Cheese: Place a slice of ham (you may need to fold or tear it to fit the shape of the triangle) on the widest part of each pastry triangle. Then, place a slice of cheese over the ham. If using shredded cheese, sprinkle about 1-2 tablespoons. The image shows plenty of melted cheese.
Part 2: Assemble the Croissants
- Roll the Croissants: Starting from the wide end, tightly roll each pastry triangle towards the pointed tip. Gently curve the ends of the rolled croissant inward to form the classic crescent shape. Place the rolled croissants on the prepared baking sheet, leaving about 2 inches of space between them.
- Prepare Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water until well combined.
- Brush and Season: Lightly brush the tops and sides of each croissant with the egg wash using a pastry brush. This will give them a beautiful golden sheen. Sprinkle the tops with your chosen dried or fresh herbs, as seen in the image. You can also add a pinch of black pepper if desired.
Part 3: Bake the Croissants
- Bake: Place the baking sheet in the preheated oven. Bake for 15-20 minutes, or until the croissants are puffed, golden brown, and the cheese is melted and bubbling, as perfectly depicted in the image. The exact baking time will depend on your oven and whether you used puff pastry or crescent roll dough (crescent rolls may bake slightly faster).
- Cool Slightly: Once baked, remove the baking sheet from the oven. Let the ham and cheese croissants cool on the baking sheet for 5-10 minutes before serving. This allows the cheese to set slightly and prevents burns from the hot, gooey filling.
Part 4: Serve
- Serve Warm: These “Golden Baked Ham & Cheese Croissants” are best enjoyed warm, when the pastry is at its crispiest and the cheese is still wonderfully melted and gooey.
- Optional Dipping: They are delicious on their own, but can also be served with an extra side of Dijon mustard or a simple green salad for a complete meal.
Tips for Success:
- Keep Pastry Cold: Whether using puff pastry or crescent roll dough, keeping it cold is essential until you are ready to roll and fill. This helps maintain its flaky texture.
- Don’t Overfill: Be mindful not to overfill the croissants, as this can make them difficult to roll and cause the filling to spill out excessively during baking.
- Even Roll: Roll the pastry tightly from the wide end to ensure the filling is secure and the croissant holds its shape.
- Proper Spacing: Give the croissants enough space on the baking sheet so hot air can circulate around them, allowing them to bake evenly and get crispy.
- Watch for Browning: Ovens vary, so keep an eye on your croissants. Once they start to turn golden, they can brown quickly.
- Customization: Feel free to experiment with different types of cheese (e.g., Gruyere for a nutty flavor, or a blend of cheeses) and ham (e.g., thinly sliced turkey or smoked chicken for variation). You can also add a sprinkle of poppy seeds or sesame seeds for extra texture on top.
Enjoy these incredibly delicious and satisfying “Golden Baked Ham & Cheese Croissants!”