Q1: Can I make baked ham and cheese croissants ahead of time?

Yes, you can assemble the croissants, wrap them tightly, and refrigerate or freeze them before baking. If frozen, add 3–5 minutes to the baking time.

Q2: What type of cheese works best besides Swiss?

Swiss is ideal for melting and flavor, but you can use cheddar, provolone, smoked Gouda, or even mozzarella depending on your taste preferences.

To avoid sogginess, place the cheese on the bottom half of the croissant. It acts as a barrier between the bread and the ham’s moisture.

These baked ham and cheese croissants are an easy, savory meal perfect for breakfast, lunch, or dinner. They’re flaky, melty, and packed with flavor.

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Preheat oven to 375°F (190°C). Lightly oil a 9×13-inch baking dish or line it with parchment paper.
In a small bowl, mix the butter, Dijon mustard, green onions, and honey. Season with salt and pepper.
Slice the croissants in half horizontally without cutting all the way through. Spread the butter mixture on both sides.
Fill each croissant with ham and a slice of Swiss cheese, then place them in a single layer in the prepared dish.
Whisk the egg white with 1 tablespoon of water. Brush the tops of the croissants and sprinkle with poppy seeds.
Bake for 15–18 minutes until golden brown and the cheese is melted. Let cool for 5 minutes before serving.

Use bakery or store-bought croissants; both work well.
Place cheese under the ham to prevent sogginess.
Freeze unbaked croissants for future use; bake directly from frozen with added time.
Cover loosely with foil if browning too quickly.