Croissants are already perfect. Then you add ham. Then you add cheese. Then you bake it until the cheese tries to escape.
These ham and cheese croissants are dangerous. Flaky, buttery layers. Warm, salty ham. Stretchy, nutty Gruyère. Fifteen minutes from fridge to face. Let’s get melty.
Step-by-Step Instructions
Prep & Preheat
Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
Assemble
- Slice each croissant in half horizontally, like a book.
- Spread Dijon mustard on the bottom half (if using).
- Layer ham on the mustard, folding it to fit.
- Pile on the Gruyère cheese generously.
- Close with the top croissant half.
Butter & Bake
Brush the tops of the croissants with melted butter.
Place on the baking sheet. Bake for 8-10 minutes until golden brown and the cheese is bubbling out the sides.
Serve Hot
Let cool for 1 minute (or burn your mouth immediately—your choice).
Serve warm with a pickle or a green salad.
Summary
Prep Time: 5 minutes | Bake Time: 10 minutes | Total Time: 15 minutes
Yield: 4 croissants | Difficulty: So Easy
Storage Notes
Best eaten fresh. To reheat leftover assembled croissants, air fry at 350°F for 3-4 minutes or bake at 350°F for 5 minutes. Do not microwave—soggy croissants are a tragedy.
