This recipe started as a hurried weekend breakfast when I had a single package of refrigerated croissant dough and a craving for something warm, cheesy, and handheld. I discovered the magic of rolling simple deli ham and a cheddar-Swiss mix into crescent dough while testing air fryer timings to get that perfect flaky exterior without heating the entire kitchen. The result: crisp, glossy pastries with tender layers inside and a molten, savory center. Because they come together quickly and use pantry-friendly ingredients, these became my go-to for busy mornings, casual brunches, and last-minute company. What makes these especially memorable is the contrast of textures and flavors. The exterior turns a deep golden brown from the egg wash and air-fryer convection, while the interior stays plush and buttery. The smoky saltiness of ham balances the nutty bite of Swiss and the sharpness of cheddar, and the tip-tucking technique keeps the filling snug so every bite yields an even cheese pull. My family loves how easily these travel for picnics or school lunches; on chilly mornings, a batch fresh from the air fryer always draws everyone together.

Ingredients

• Pre-made croissant dough: 1 package (8 oz) refrigerated dough, usually sold as 8 triangle pieces. Buy a trusted brand for consistent layer separation; a slightly colder dough is easier to handle and yields flakier layers.
• Sliced ham: 4 oz (about 4 to 6 thin slices) of deli ham. Black forest or honey-baked ham adds a sweet-savory note, while smoked ham gives a deeper flavor. Pat slices dry if they are damp to avoid sogginess.
• Shredded cheese: 1 cup total, a 50/50 mix of sharp cheddar and Swiss is ideal. Use freshly shredded cheese for better melting and texture; pre-shredded blends often contain anti-caking agents that can alter melt quality.
• Egg wash: 1 large egg, beaten with 1 tablespoon of water. This gives a glossy, deeply golden finish and helps seal edges. Use only a light brush to avoid weighing down the dough.

Instructions

Preheat the air fryer: Set your air fryer to 350°F (175°C) and allow it to come fully to temperature for 3 to 5 minutes. Preheating ensures immediate oven spring and crisping, so the layers puff uniformly instead of steaming in a cold basket. Prepare the work surface: Unroll the croissant dough on a clean, lightly floured surface or parchment. Separate the triangles by gently pressing along the perforations. Keep the dough cold; if it gets too soft, chill for 5 minutes to firm up for easier rolling. Layer the fillings: On each triangle, place one or two slices of ham centered on the wider end, leaving a 1/2-inch border along the edges. Sprinkle approximately 2 tablespoons of the cheddar-Swiss blend over the ham, keeping the cheese away from the outer edges to reduce leakage during cooking. Roll and seal: Starting at the wide end, roll each triangle toward the tip, tucking the edges under as you roll to create a compact crescent. Press the tip into the folded edge to seal. Tucking prevents cheese escape and helps maintain a neat crescent shape that cooks evenly. Egg wash and arrange: Beat the egg with a tablespoon of water and lightly brush each rolled croissant. This promotes a deep golden color and glossy finish. Place the rolled pieces seam-side down in a single layer in the air fryer basket, leaving 1 inch between each to allow for expansion. Air-fry to finish: Cook at 350°F (175°C) for 8 to 10 minutes. Check at 8 minutes for deep golden color and crisp edges; if the tops need more browning, continue in 1- to 2-minute increments. Remove when pastry is flaky, filling is hot, and internal cheese is melted. Rest and serve: Let the croissants cool on a rack for 2 to 3 minutes to set the interior and prevent burns from hot cheese. Serve warm for the best texture and flavor.

Storage Tips

Store cooled pastries in an airtight container in the refrigerator for up to 3 days. For best texture, place a paper towel beneath them to absorb excess moisture. To re-crisp, air-fry at 320°F (160°C) for 3 to 4 minutes rather than microwaving, which makes the pastry soggy. For longer storage, freeze par-baked pieces on a tray until solid, then transfer to freezer-safe bags for up to 2 months. Reheat frozen croissants directly in the air fryer at 350°F (175°C) for 8 to 10 minutes.

Ingredient Substitutions

Substitute ham with cooked bacon strips, diced chicken, or thinly sliced prosciutto for different flavor profiles. For a vegetarian option, replace ham with sautéed spinach and sun-dried tomatoes or a spread of herbed cream cheese. Swap the cheddar-Swiss mix for mozzarella and pepper jack for a more melting, spicy center; reduce very wet fillings (like fresh tomato) to avoid sogginess. If you prefer lactose-free options, use lactose-free cheese and omit egg wash or use a plant-based milk for brushing.

Serving Suggestions

Serve warm with a side of whole-grain mustard, honey mustard, or a simple mixed-green salad for a light lunch. For brunch, plate with scrambled eggs and fresh fruit for a balanced spread. These also pair well with a chilled tomato soup for an elevated snack. Garnish with chopped chives or a light dusting of flaky sea salt for a gourmet touch.

Cultural Background

While the croissant itself is rooted in French pastry tradition, filling crescent dough with savory ingredients is a hallmark of modern brunch culture, blending European technique with American convenience. The idea of stuffing laminated dough with deli fillings is a practical evolution: it brings bakery-quality texture home without requiring laminated dough from scratch, making the technique accessible to cooks of all skill levels.

Seasonal Adaptations

In spring, add thin asparagus ribbons and lemon zest with goat cheese for brightness. Summer favors tomato and basil with fresh mozzarella. In autumn, swap ham for thin-roasted apple slices and sharp cheddar for a sweet-savory twist. During the holidays, fill with turkey and cranberry relish for a festive handheld treat. Adjust baking times slightly for wetter fillings to prevent steam from softening the crust.

Meal Prep Tips

To streamline mornings, assemble rolled croissants the night before and refrigerate on a tray covered tightly; brush with egg wash just before cooking. For batch cooking, par-bake for 4 minutes until just puffed, then cool and freeze individually. Finish in the air fryer from frozen for a just-baked taste with minimal last-minute effort. Label containers with dates to keep track of freshness when storing multiple batches.

These croissants are one of those small culinary victories that make busy mornings feel special. Whether you stick to the simple ham-and-cheese or experiment with seasonal fillings, the technique is forgiving and the results always crowd-pleasing. Give them a try and make them your own — I guarantee they’ll become a favorite at your kitchen table.