Warm and buttery crescents are baked until golden-brown and filled with a creamy and flavorful blend of dill mayo, swiss, and sautéed ham with onions.
Have leftover ham from Easter or Christmas? Maybe some extra ham steaks you found on sale? If so, these Ham & Swiss Crescents are for you! Made with chopped spiral honey ham, sautéed onions, swiss, and a flavorful dill mayo–these are spectacular. In fact, they are so good that you will not be able to eat just one!
Why I Love These
- An explosion of flavor of every bite
- Can be frugal to make
- Perfect use for leftovers
- Family-friendly meal idea
What You’ll Need
These Leftover Ham & Swiss Crescents are very easy to make. You can find everything you need in the recipe card below! However, here is a quick rundown of the ingredients needed.
Cheese – Swiss Cheese makes these crescents amazing! There is just something so wonderful when it comes to the flavor combo of the slightly sharp swiss, and sweet, salty ham.
Ham – I used a little over one cup of chopped spiral honey ham. This recipe is perfect for those thicker pieces that come off a spiral ham that can be easily cubed.
Crescent Dough – Crescents are the medium for holding all our sweet and savory goodness together.
Onion – I love sautéing onions with my ham, but you can omit these if you are not big on onion.
Mayonnaise – Mayo mixed with a bit of dry dill adds a pop of creamy flavor to these crescent poppers.
Butter – Mixed with some dill and brushed on the outside of the crescent dough before baking.
How to Make Ham & Swiss Crescents in a Muffin Tin
Preheat oven to 350°F. Spray muffin tins with nonstick cooking spray; set aside.
In a medium skillet, add the ham, and onion. Cook until onions are translucent. You do not need oil because the ham provides its own oils from the fat.
In a small bowl mix the mayo and half the dill together to make a sauce. Add the remaining dill to the melted butter, and mix.
Unroll crescent dough; separate it into 16 triangles.
Add one triangle to each muffin tin space.
Arrange the ham and onion mixture, dill mayo, and a cube or two of cheese on the widest end of each triangle. Wrap the crescent dough edges together to create a ball.
Brush each crescent ball with melted dill butter.
Bake for 16-18 minutes or until crescents are a deep golden-brown color. They should feel firm to the touch.
Allow crescents to cool for 5 minutes before using a plastic knife to gently remove each ham and cheese crescent.
Enjoy warm!
Recipe Swaps
- You can use any cubed cheese you might like for this recipe.
- Canned biscuit dough can be used similarly to the crescent dough.
- Ham steaks or deli ham can be used instead of ham leftovers.
- Light mayo can be used instead of regular mayo.
Storing
Freezer
These ham and cheese crescents can be made, cooled, and then frozen. Simply line a baking sheet with cooled bites and freeze for 2-3 hours. Once frozen, add crescents to an airtight freezer bag or storage container to store them for up to 30 days. To enjoy from frozen allow bites to thaw. Once thawed, add them to a toaster oven for 2-3 minutes at 350 degrees Fahrenheit to crisp them up.
Refrigerator
Unfortunately, unless frozen, these crescents are best eaten when warm, on the same day. However, you can store them for up to 24 hours in the fridge. This will change the overall quality of these since the dough will lose its crispness and flavor. Crisping them up in a toaster oven for 2-3 minutes at 350 degrees Fahrenheit can help restore some of the texture.
More Crescent Recipes to Try Today
Love crescent roll dough? So do we! Check out some of our savory meal ideas you can make with crescent dough and a muffin tin!
- Crescent Meatball Bites
- Steak and Cheese Crescent Bombs
- Thanksgiving Leftovers Crescents
- Pepperoni and Cheese Crescents
- Apple Crescents with Brie
Leftover Ham & Swiss Crescents (Delicious!)
Equipment
- 2 12-count muffin tins spray with nonstick
- oven adjusted to the center rack position
- Medium Skillet
- cutting board & knife
Ingredients
- 16 ounce refridgerated crescent dough (2) 8-ounce tubes
- 1¼ cups precooked ham chopped
- 1 small onion diced
- 8 ounces swiss cheese cubed
- ½ cup mayonnaise
- ½ teaspoon dill divided
- 2 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Spray muffin tins with nonstick cooking spray; set aside.
- In a medium skillet, add the ham, and onion. Cook until onions are translucent. You do not need oil because the ham provides its own oils from the fat.1¼ cups precooked ham, 1 small onion
- In a small bowl mix the mayo and half the dill together to make a sauce. Add the remaining dill to the melted butter, and mix.½ cup mayonnaise, ½ teaspoon dill, 2 tablespoons unsalted butter
- Unroll crescent dough; separate into 16 triangles. Add one triangle to each muffin tin space. Arrange the ham and onion mixture, dill mayo, and a cube or two of cheese on widest end of each triangle. Wrap the crescen dough edges together to create a ball.16 ounce refridgerated crescent dough, 8 ounces swiss cheese
- Brush each crescent ball with melted dill butter.
- Bake for 16-18 minutes or until crescents are a deep golden-brown color. They should feel firm to the touch.
- All crescents to cool for 5 minutes before using a plastic knife to gently remove each ham and cheese crescent.
- Enjoy warm!
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