They say breakfast is the most important meal of the day. But, snack time is also very, very important. Lucky for us, these ham and cheese croissants cover all bases! Perfect for a quick and tasty breakfast or snack, as an accompaniment to soups, or as a brunch dish, these tasty treasures are ready to please any time of day. Melty fontina cheese, sweet ham, and zesty everything bagel seasoning rolled up in flaky puff pastry… yes please, I’ll take two!

Ham and Cheese Croissants with Everything Bagel Seasoning Recipe

Recipe Notes:

Everything Bagel Topping:
I use Trader Joe’s famed “Everything But The Bagel” seasoning right out of the bottle on my ham and cheese croissants. But if you want to make your own, combine kosher salt, poppy seeds, sesame seeds, and dehydrated onion and garlic. You can also choose to forego it altogether, or use just poppy or sesame seeds.

That’s Hot:
A fully preheated oven is essential to the puff-ability of puff pastry. Wait until the oven is fully preheated before popping your croissants in the oven for best results!

Ham + Cheese Croissant Recipe

Print Recipe

Ham + Cheese Croissants

Forego the everything bagel seasoning if you like, or use sesame seeds instead. If you prefer larger croissants, cut each of your puff pastry sheets into 4 or 2 pieces rather than 6.

Course: Breakfast, brunch, Snack

Servings: 12 Croissants

Ingredients

2 sheets frozen puff pastry about 18oz total
8 oz ham cut into 2” pieces
8 oz fontina cheese thinly sliced into 2” pieces
everything bagel seasoning optional
1 egg

Instructions

Heat the oven to 400F.
On a lightly floured surface, roll out the puff pastry sheets to ⅛” thick rectangle. Cut each sheet into 6 triangles.
Place a few pieces of ham and cheese onto each triangle, keeping the ham and cheese away from the edge of the pastry. Roll each triangle into a croissant, starting with the narrow, non pointed edge of the pastry. Roll somewhat tightly. When you approach the pointed end, pull the tip gently to stretch and pull the end around the croissant, finishing with the tip tucking underneath the croissant. Pull each of the remaining tips of the pastry from the sides, stretching slightly, and tucking under the croissant as well. This will help keep most of the cheese from leaking out of the pastry, though some leakage is normal! Place croissants on a parchment lined baking sheet.
In a small bowl, beat the egg with 2 tsp water for 1 minute until well combined and slightly lighter in color. Use a pastry brush to paint the tops of the croissants with the egg wash, and sprinkle with everything bagel seasoning if using.
Bake for 30-35 minutes on the center rack, or until crisp and golden. Enjoy fresh or freeze and reheat at 350 for 12 minutes.