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Baked Ham and Cheese Croissants

Buttery croissants filled with Swiss cheese and smoked ham, brushed with a honey-Dijon butter spread and baked until golden and melty.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 12 croissants
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/3 cup unsalted butter at room temperature
  • 2 tablespoons Dijon mustard
  • 2 green onions thinly sliced
  • 1 tablespoon honey
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 12 croissants halved horizontally
  • 1 pound smoked deli ham thinly sliced
  • 12 slices Swiss cheese diagonally sliced
  • 1 large egg white
  • 1 tablespoon water
  • 2 teaspoons poppy seeds

Equipment

  • 9x13 inch baking dish
  • Small mixing bowl
  • Pastry brush
  • whisk

Method
 

  1. Preheat oven to 375°F. Lightly oil a 9x13 inch baking dish or coat with nonstick spray.
  2. In a small bowl, combine butter, Dijon mustard, green onions, and honey. Season with salt and pepper to taste, mixing until well combined and spreadable.
  3. Carefully slice each croissant in half horizontally. Spread the butter mixture generously on both cut sides of each croissant.
  4. Layer the sliced ham on the bottom half of each croissant, folding as needed to fit. Top with a slice of Swiss cheese, then close the croissant.
  5. Place the assembled croissants in a single layer in the prepared baking dish. They can touch each other.
  6. In a small bowl, whisk together the egg white and 1 tablespoon water until well combined. Brush the mixture over the top of each croissant.
  7. Sprinkle poppy seeds evenly over the tops of the croissants.
  8. Bake for 15-18 minutes until golden brown and the cheese is melted. Let stand for 5 minutes before serving.

Notes

These croissants can be assembled ahead and refrigerated for up to 24 hours before baking. Add 2-3 extra minutes to baking time if baking from cold. For freezing, wrap assembled unbaked croissants tightly and freeze up to 2 months. Bake from frozen, adding 5-10 extra minutes to the baking time.