Crescent Roll Ham & Cheese Puffs
When I need a quick and easy appetizer that looks impressive and disappears in minutes, I reach for these Ham & Cheese Puffs. They come together with just a few ingredients and always deliver big flavor in a bite-sized package. Whether you’re hosting brunch, throwing a holiday party, or needing something savory for a potluck, these little puffs are a surefire win.
I love how versatile these puffs are—you can prep them in advance, bake them just before guests arrive, and watch them fly off the tray. The creamy Dijon-spiked filling is packed with ham, melty Swiss, and just the right hint of onion, all tucked into a flaky crescent roll crust. They’re perfect served warm, but honestly, they’re still tasty even at room temp.
This recipe is also a great way to use up leftover deli meat or bits of cheese. You can swap in other cheeses or meats if needed, but the combo of ham and Swiss is a classic that never disappoints.
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Ingredients
- Deli ham – Thinly sliced, chopped.
- Onion – Chopped.
- Swiss cheese – Shredded.
- Egg
- Dijon mustard
- Pepper
- Crescent rolls – Refrigerated.
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the ham, onion, Swiss cheese, egg, Dijon mustard, and pepper in a medium bowl. Mix until evenly combined.
- Unroll the crescent dough and divide it into 24 equal portions. Press each portion into a greased mini muffin cup, forming a small shell.
- Spoon about 1 tablespoon of the ham mixture into each muffin cup.
- Bake for 13–15 minutes, or until golden brown and puffed.
- Cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Step-By-Step Process
Chef Jenn’s Tips
- Use a pizza cutter to easily divide crescent dough into 24 squares.
- Make the filling ahead of time and refrigerate—it saves time when entertaining.
- Swap in gruyere or cheddar for a different flavor profile.
- Sprinkle with chopped fresh parsley or a little extra cheese before baking for extra flair.
Recommended
Make It A Meal
Serve these puffs as part of a brunch spread with fresh fruit, a leafy green salad, and maybe even a baked egg dish or creamy soup. They also make a great side to a warm bowl of tomato or potato soup!
Storage
Store leftover puffs in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 325°F until warmed through or pop them in an air fryer for 3–4 minutes to crisp up the edges.
Crescent Roll Ham & Cheese Puffs
Ingredients
- 2 ½ ounces deli ham thinly sliced, chopped
- 1 small onion chopped
- ½ cup Swiss cheese shredded
- 1 large egg
- 1½ teaspoons Dijon mustard
- 1/8 teaspoon pepper
- 8 ounces crescent rolls refrigerated
Instructions
- Preheat the oven to 375°F (190°C).
- Combine the ham, onion, Swiss cheese, egg, Dijon mustard, and pepper in a medium bowl. Mix until evenly combined.
- Unroll the crescent dough and divide it into 24 equal portions. Press each portion into a greased mini muffin cup, forming a small shell.
- Spoon about 1 tablespoon of the ham mixture into each muffin cup.
- Bake for 13–15 minutes, or until golden brown and puffed.
- Cool slightly before removing from the muffin tin. Serve warm or at room temperature.
Notes
Chef Jenn’s Tips
- Use a pizza cutter to easily divide crescent dough into 24 squares.
- Make the filling ahead of time and refrigerate—it saves time when entertaining.
- Swap in gruyere or cheddar for a different flavor profile.
- Sprinkle with chopped fresh parsley or a little extra cheese before baking for extra flair.
