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A close-up photo of six golden-brown baked croissants arranged in a light blue baking pan lined with parchment paper. The croissants are sliced in half and generously filled with thick layers of pink ham and gooey, melted cheese oozing out the sides. The tops of the croissants have a baked-on crust of grated cheese and a sprinkle of green herbs.

Baked Ham and Cheese Croissants

Flaky, savory Baked Ham and Cheese Croissants loaded with deli meat and melted Swiss cheese. A quick and comforting breakfast pastry topped with a buttery seasoning.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 6 people
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 large bakery croissants Sliced horizontally
  • 12 slices deli ham Thinly sliced
  • 12 slices Swiss cheese For melting
  • 2 tablespoon butter Melted for brushing
  • 1 tablespoon everything bagel seasoning For the crust

Equipment

  • 1 Large baking sheet For baking the pastries
  • 1 Parchment paper To prevent cheese from sticking
  • 1 Bread Knife For slicing croissants cleanly
  • 1 Pastry brush For spreading melted butter

Method
 

  1. Slice the croissants horizontally with a bread knife to create a sturdy top and bottom half so you can build the sandwich.
  2. Lay the bottom halves flat on a parchment lined baking sheet to form the base so they toast evenly.
  3. Fold two slices of deli ham onto the bottom half of each pastry to create a thick savory meat layer.
  4. Place two slices of Swiss cheese directly over the meat to ensure the cheese melts securely down the sides.
  5. Press the top half of the pastry firmly down onto the cheese layer to close the sandwich securely.
  6. Brush the melted butter generously across the top crust to add moisture so the seasoning sticks perfectly.
  7. Sprinkle the everything bagel seasoning evenly over the wet buttery crust to add a savory crunchy finish.
  8. Bake the assembled sheet at 350 degrees for twelve minutes to melt the cheese so the edges turn deeply golden brown.

Notes

Watch the pastries closely during the final minutes of baking; the butter content in the croissants causes them to brown very quickly in the hot oven.