This little savory pastry has become my go-to when I need something quick, comforting, and endlessly adaptable. I discovered this combination on a busy Saturday morning when I had a package of pre-made croissant dough, leftover sliced ham, and a handful of cheeses. The result was so reliably delicious that it moved from a one-off experiment to a regular request from family and friends. The contrast between the warm, flaky exterior, the melted cheese, and the salty ham is simple but utterly satisfying—perfect for breakfast, a light lunch, or a party platter.

What makes this version special is the use of an air fryer to get that bakery-quality crisp without dragging out the oven. I learned early on that brushing the dough with egg and rolling tightly are small steps that make a big difference: golden color, neat presentation, and cheese that melts but doesn’t ooze everywhere. Over time I’ve tweaked the cheese ratio and rolling technique to balance flavor and structure so each croissant stays tidy while delivering gooey, savory goodness in every bite.

Ingredients

• Pre-made croissant dough (1 package, 8 oz): Use a reliable brand with eight triangles per package for consistent size. Refrigerated dough from brands like Pillsbury or store-brand equivalents works well; the butter content and layering affect flakiness.
• Sliced ham (4 oz): Thin deli-style ham slices are ideal—Black Forest or honey ham add subtle flavor. Pat slices dry if they’re wet from packaging to avoid soggy dough.
• Shredded cheese (1 cup): A 1:1 mix of sharp cheddar and Swiss (about 4 oz total) gives good melting and flavor balance. Pre-shredded cheese is convenient but freshly shredded melts cleaner.
• Egg for egg wash (1 large): Beaten with a teaspoon of water for a glossy, golden finish and improved browning in the air fryer.
• Optional additions: A light spread of Dijon mustard or a sprinkle of chopped chives elevates the flavor; add sparingly so the dough seals properly.

Instructions

Preheat and prepare: Preheat your air fryer to 350°F (175°C). While it warms, clear a clean, lightly floured surface and unroll the croissant dough. Separating the triangles carefully prevents tearing; keep them cold—warmer dough becomes sticky and harder to shape. If refrigerated dough is firm, let it sit 2–3 minutes at room temperature for easier handling. Assemble the fillings: Layer a slice of ham onto each dough triangle, trimming if necessary so it fits neatly. Sprinkle about 2 tablespoons of the cheddar–Swiss mix onto the ham, leaving a small border at the wider edge to prevent overflow when rolled. For even distribution, measure cheese into a small cup and sprinkle with fingers rather than pouring. Roll and seal: Roll each triangle from the wide end toward the tip, keeping a snug but gentle tension so the layers align. Tuck the tip under the bottom to help the croissant hold its shape. If edges feel dry, moisten with a tiny dab of water to seal. Press lightly on the seam to close completely—this prevents unrolling during cooking. Brush with egg wash: Beat the egg with a teaspoon of water and brush each assembled croissant evenly. The wash promotes uniform browning and shine; avoid pooling egg under the croissant to prevent sogginess. Air-fry to golden: Arrange croissants in a single layer in the air fryer basket, leaving space for air circulation. Cook at 350°F (175°C) for 8–10 minutes—check at 8 minutes. Look for a deep golden-brown color and firm, flaky crust. If cheese begins to leak excessively, reduce temperature slightly and add a minute or two to finish browning without burning the exposed cheese. Rest and serve: Remove croissants and let them cool 3–5 minutes on a rack so the interior finishes setting. Serve warm; the cheese will be melty and the interior tender but not runny.

Storage Tips

Store cooled croissants in an airtight container in the refrigerator for up to 3 days. To retain crispness, place a paper towel under the croissants to absorb excess moisture. For longer storage, freeze assembled but unbaked croissants on a baking sheet until firm, then transfer to a labeled freezer bag for up to 2 months. Reheat refrigerated croissants in the air fryer at 325°F (160°C) for 3–5 minutes; frozen croissants can be cooked from frozen at 350°F (175°C) for 10–13 minutes. Avoid microwaving if you want to preserve flakiness—microwaves make the dough soft.

Ingredient Substitutions

If you’re avoiding pork, substitute thinly sliced turkey or smoked chicken. For a vegetarian option, replace ham with sautéed mushrooms, spinach, and crumbled feta or ricotta; brush the dough edges with water to seal properly. To make dairy-free versions, use a plant-based shredded cheese and an egg substitute like a commercial egg wash or a small amount of aquafaba. For gluten-free needs, look for a specialty gluten-free croissant dough, though workability varies—cold handling and careful rolling are even more important with alternative doughs.

Serving Suggestions

Serve warm with a selection of mustards, a simple green salad, or a bowl of tomato soup for a cozy lunch. For brunch, arrange with fresh fruit, scrambled eggs, and a pot of coffee. Garnish with finely chopped chives or a light dusting of flaky sea salt for a restaurant-style finish. They also pair beautifully with pickles or a crisp slaw to cut the richness if serving at a buffet or party.

Cultural Background

The croissant is a classic pastry with roots in European baking traditions; using pre-made dough brings that heritage into modern home cooking with minimal fuss. Filled pastries like these echo savory turnovers and hand pies found across many cuisines—simple techniques adapted for convenience. This particular ham-and-cheese combination is a favorite in North American brunch culture, marrying deli meats and melty cheeses with buttery pastry for a crowd-pleasing result.

Seasonal Adaptations

Adjust fillings by season: spring is great for adding fresh herbs and asparagus tips; summer welcomes sun-dried tomatoes and fresh basil; fall pairs well with caramelized onions and gruyère; winter calls for smoky ham and sharp cheddar. Small changes—like adding a smear of fig jam in autumn or a sliver of roasted pepper in summer—can transform the profile while keeping the same straightforward technique.

Meal Prep Tips

Assemble multiple batches and freeze them unbaked on a tray so you can grab a few when you need a quick meal. Label bags with the date and intended cook time. When packing lunches, include a small ice pack if eaten cold; reheat in a compact toaster oven or air fryer at work if available. For hosting, bake right before guests arrive—the pastries maintain their best texture and aroma when served immediately.

These savory croissants are a small ritual of comfort and clever cooking—quick, adaptable, and always a welcome sight on the breakfast table. Make them your own by experimenting with fillings and accompaniments, and enjoy the satisfied smiles when someone takes that first flaky, cheesy bite.