Ham & Cheese Puffs
These Ham & Cheese Puffs are a go-to when you need a quick appetizer that looks great and disappears fast. With just a handful of ingredients, they deliver rich flavor in a bite-sized form. They’re ideal for brunches, parties, or potlucks.
Ham & Cheese Puffs are super handy, too. You can prep them early, bake them just before guests arrive, and they’ll be gone in minutes. The filling is creamy, savory, and just a little tangy from Dijon, wrapped up in buttery crescent dough. Best warm, but still good at room temp.
If you’ve got leftover ham or cheese, this is a great way to use it up. While ham and Swiss are classic, you can easily switch in other meats or cheeses.
The Backyard Table
Recipes for Summer Cookouts
Level up your outdoor dining with Chef Jenn’s The Backyard Table! For only $7.99, you get 50+ pages of tested recipes including Grilled Corn Guacamole, French Onion Burgers, and Blueberry Grunt. 100% chef-created, no AI, and just pure foodie love.
This is a digital product. You'll receive an instant download link after purchase.
Get ad-free recipes like Grilled Corn Guacamole, Grilled French Onion Burgers, Deviled Egg Pasta Salad, Blueberry Grunt, and so many more!
Ingredients
- Deli ham – I like using Black Forest ham, but any thin sliced deli ham will work.
- Onion – Sweet onion is my pick for these puffs, but any onion will work. I wouldn’t use red onion as it’ll discolor when cooked.
- Swiss cheese – If Swiss is too strong for you, try Jarlsberg. It’s like a mild Swiss cheese.
- Egg – Just 1 egg, large or extra large.
- Dijon mustard – Yellow mustard works in a pinch, but Dijon has better tang.
- Pepper – Freshly cracked tastes best, but pre-ground works.
- Crescent rolls – 1 can of refrigerated crescent dough.
How To Make Ham & Cheese Puffs
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating the oven to 375°F (190°C).
In a medium mixing bowl, combine the diced ham, onion, Swiss cheese, egg, Dijon mustard, and black pepper.
Stir until the filling is evenly mixed and all the ingredients are well incorporated.
Unroll the crescent dough and separate it into sections. Cut the dough into 24 equal pieces.
Lightly grease a mini muffin tin and press each piece of dough into a muffin cup, creating small pastry shells.
Spoon about 1 tablespoon of the ham and cheese filling into each dough cup. Bake for 13 to 15 minutes, or until the crescent dough is puffed and golden brown and the filling is hot and set.
Remove the muffin tin from the oven and let the bites cool for a few minutes. Carefully remove the bites from the muffin tin and transfer them to a serving platter.
Serve warm or at room temperature. Enjoy!
Chef Jenn’s Tips
- A pizza cutter makes it easy to divide the dough evenly.
- You can prep the filling ahead and store it in the fridge.
- Try cheddar or gruyere instead of Swiss for a twist.
- Add chopped parsley or a sprinkle of cheese on top before baking for a little extra color or flavor.
Make It A Meal
Pair these with fresh fruit, a salad, or a baked egg dish for brunch. They also work well with a bowl of tomato or potato soup.
Storage
Keep leftovers in a sealed container in the fridge for up to 3 days. Reheat in a 325°F oven or air fryer for a few minutes to bring back the crispiness.
Ham & Cheese Puffs
Ingredients
- 2 ½ 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
- Heat the oven to 375°F (190°C).
- Stir together the ham, onion, Swiss cheese, egg, Dijon, and pepper until fully combined.
- Roll out the crescent dough and cut it into 24 equal pieces. Lightly press each piece into a greased mini muffin tin, creating small cups.
- Add about 1 tablespoon of the ham filling to each cup.
- Bake for 13–15 minutes, or until puffed up and golden.
- Let cool for a few minutes before taking them out of the muffin tin. Serve warm or at room temperature.
Notes
Chef Jenn’s Tips
- A pizza cutter makes it easy to divide the dough evenly.
- You can prep the filling ahead and store it in the fridge.
- Try cheddar or gruyere instead of Swiss for a twist.
- Add chopped parsley or a sprinkle of cheese on top before baking for a little extra color or flavor.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.