Crispy Ham and Cheese Croissant: Better Than Takeout
The best ham and cheese croissant recipe is crispy, golden, and ready in just 20 minutes. After making this many times, I discovered the trick to a perfect flaky crust. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Delicious Strawberry Crunch Cookies and Ultimate Chicken Caesar Wraps.
Why This Crispy Ham and Cheese Croissant: Better Than Takeout Is Pure Comfort
- Flaky, buttery layers
- Golden, crispy exterior
- Melty, gooey cheese inside
- Better than takeout taste
What You'll Need for Crispy Ham and Cheese Croissant: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 1 sheet puff pastry
- 8 oz ham
- 8 oz Swiss cheese
- 1 egg
- 1 tbsp water
- Salt
- Pepper
- Optional: Poppy seeds
- Optional: Sesame seeds
📝 Ingredient Notes
- puff pastry: Thaw according to package instructions.
🛒 Tools & Equipment I Recommend
- Pizza Cutter — Makes clean cuts through puff pastry → See on Amazon
- Baking Sheet — Even heat distribution for crispy croissants → See on Amazon
How to Make Crispy Ham and Cheese Croissant: Better Than Takeout
- Prepare the dough: Unroll the thawed puff pastry onto a lightly floured surface. Roll it out to a 12×12-inch square.
- Add the filling: Layer the ham and cheese on one half of the pastry, leaving a 1/2-inch border. Season with salt and pepper.
- Fold and cut: Fold the pastry over the filling. Cut into 9 equal pieces using a pizza cutter.
- Chill and preheat: Chill the croissants in the fridge for 30 minutes. Preheat the oven to 400°F (200°C).
- Brush and bake: Whisk the egg and water. Brush the mixture onto the croissants. Sprinkle with poppy seeds or sesame seeds. Bake for 20-25 minutes or until golden brown.
Cook's Tips for Perfect Crispy Ham and Cheese Croissant: Better Than Takeout
- Common mistake and fix: Don't overfill the croissants. Too much filling can make them soggy.
- Pro tip: Chilling the dough helps maintain the flaky layers.
- Pro tip: For a crispier crust, brush the egg mixture twice.
Storing & Reheating Crispy Ham and Cheese Croissant: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the croissants up to the chilling step. Chill for up to 24 hours.
Freezing Crispy Ham and Cheese Croissant: Better Than Takeout
Freeze uncooked croissants for up to 2 months. Bake from frozen, adding 5 minutes to the baking time.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 30-45 seconds, but the crust may lose its crispiness.
Recipe Notes
- Chef tip: For a vegetarian version, replace ham with cooked bacon or spinach.
- Best substitution: Instead of Swiss cheese, use cheddar or Gouda.
- Make-ahead: Prepare the croissants up to the chilling step. Chill for up to 24 hours.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the croissants are browning too quickly, tent them with aluminum foil.
Want to level up this recipe?
Parchment Paper — Prevents the croissants from sticking to the baking sheet → Check price on Amazon
Crispy Ham and Cheese Croissant: Better Than Takeout
Ingredients
Main Ingredients
- 1 sheet puff pastry
- 8 oz ham
- 8 oz Swiss cheese
- 1 egg
- 1 tbsp water
Seasonings
- Salt
- Pepper
Optional Toppings
- Poppy seeds
- Sesame seeds
Instructions
- Prepare the dough: Unroll the thawed puff pastry onto a lightly floured surface. Roll it out to a 12×12-inch square.
- Add the filling: Layer the ham and cheese on one half of the pastry, leaving a 1/2-inch border. Season with salt and pepper.
- Fold and cut: Fold the pastry over the filling. Cut into 9 equal pieces using a pizza cutter.
- Chill and preheat: Chill the croissants in the fridge for 30 minutes. Preheat the oven to 400°F (200°C).
- Brush and bake: Whisk the egg and water. Brush the mixture onto the croissants. Sprinkle with poppy seeds or sesame seeds. Bake for 20-25 minutes or until golden brown.
Notes
- Chef tip: For a vegetarian version, replace ham with cooked bacon or spinach.
- Best substitution: Instead of Swiss cheese, use cheddar or Gouda.
- Make-ahead: Prepare the croissants up to the chilling step. Chill for up to 24 hours.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the croissants are browning too quickly, tent them with aluminum foil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked croissants for up to 2 months. Bake from frozen, adding 5 minutes to the baking time.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 30-45 seconds, but the crust may lose its crispiness.
- Make ahead: Prepare the croissants up to the chilling step. Chill for up to 24 hours.
Nutrition Per Serving
- Calories: 280
- Protein: 12g
- Fat: 17g
- Carbs: 22g
- Fiber: 1g
- Sugar: 1g
- Sodium: 600mg
- Cholesterol: 60mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Ham and Cheese Croissant: Better Than Takeout FAQs
Overfilling the croissants with too much cheese and ham can make them soggy. Also, not chilling the dough enough can cause the layers to merge together instead of staying flaky.
Yes, you can. Preheat the air fryer to 375°F (190°C). Cook the croissants for 10-12 minutes or until golden brown.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (180°C) for 10-15 minutes.
Yes, you can. Freeze uncooked croissants for up to 2 months. Bake from frozen, adding 5 minutes to the baking time.
Not chilling the dough enough can cause the layers to merge together instead of staying flaky. Also, not rolling out the dough enough can result in fewer layers.
A Warm Final Note
I can’t wait for you to try Crispy Ham and Cheese Croissant: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
