The Crescent Roll Appetizer That Doesn't Even Last 10 Minutes at a Party

In my household, Sundays have recently become synonymous with football and ham and cheese crescent squares. These flaky, golden-brown savory bites are balanced with a touch of tangy spice and sweetness from pickled pepperoncini peppers, coarse mustard, and apricot preserves. Refrigerated crescent dough makes them easy to assemble for casual get-togethers or when you’ve got a hankering for a deliciously simple but comforting dish that’s ready in 30 minutes. Seriously, it would take more energy to make individual toasted ham and cheese sandwiches.

The squares are as versatile as they are crowd-pleasing. Craving creaminess? Dollop some mayo in with the mustard. Don’t care for peppers or apricots? Leave them out. (However, they enhance the overall taste and balance each other out, so keep that in mind if you only omit one.) For variations on the theme, try banana peppers, pickles, or pickled red onions instead of the pepperoncini. Peach, mango, quince, and fig preserves would also work great.

Why You’ll Love It

• Easy & extra delicious. The squares are made with prepackaged crescent dough, which cuts down on prep time without sacrificing taste.

• A versatile crowd-pleaser. They’re great as a snack or appetizer, but I’ve also enjoyed them as a main dish with a side salad.

Key Ingredients in Ham & Cheese Crescent Squares

• Refrigerated crescent roll dough: The secret shortcut to flaky layers and buttery squares.

• Swiss cheese: Swiss cheese melts beautifully, creating a creamy, gooey texture that pairs perfectly with the tender yet slightly firm texture of ham. I especially like Gruyère for its creamy, nutty flavor.

• Deli ham: Opt for thinly sliced, high-quality ham for the best texture and taste.

• Dijon mustard: Coarse-ground Dijon adds a tangy, slightly spicy kick.

• Apricot preserves: The fruity sweetness balances the savory and spicy ingredients.

• Pepperoncini peppers: These sliced and pickled peppers bring a mild heat and briny pop of flavor. When paired with the preserves, they make for an irresistible flavor combo.

• Garlic-herb butter: A quick homemade topping made with melted butter and dried herbs makes the crescent dough extra fragrant and indulgent.

How to Make Ham & Cheese Crescent Squares

1. Prepare the crescent dough. Roll one can of the dough onto a lined baking sheet, sealing any perforations.

2. Assemble the layers. Arrange Swiss cheese slices evenly over the dough. Top with ham slices, spread Dijon mustard, and apricot preserves over the ham, then sprinkle with sliced pepperoncini peppers, top with more Swiss cheese, and cover with another can of crescent dough.

3. Bake until golden brown. Bake at 375°F for 15 to 20 minutes, brush with garlic-herb butter, then bake until crisped through, about 5 to 10 minutes more.

4. Let cool. Give it 10 minutes to settle into itself before cutting into squares.

Helpful Swaps

• Swap Gruyère for sharp cheddar, Havarti, or smoked Gouda.

• Try turkey, salami, or prosciutto for a different protein.

• Especially if omitting the preserves or pepperoncini, use honey mustard for a milder flavor or spicy brown mustard for extra heat.

• Substitute apricot with fig jam, orange marmalade, or cranberry sauce. Or keep it savory with caramelized onions or roasted red peppers

• Instead of garlic-herb butter, sprinkle everything bagel seasoning on top.

Ham and Cheese Crescent Squares Recipe

These shortcut “sandwiches” rely on store-bought crescent rolls for a flaky, buttery bite.

Prep time 10 minutes

Cook time 30 minutes

Serves 8 to 12

Ingredients

• Cooking spray

• 2 (8-ounce) tubes refrigerated crescent roll dough, divided

• 8 ounces sliced Swiss cheese or Gruyère cheese, divided

• 8 ounces sliced deli ham

• 3 tablespoons coarse or whole-grain Dijon mustard

• 3 tablespoons apricot preserves (optional)

• 1/4 cup sliced pepperoncini peppers (optional)

• 3 tablespoons unsalted butter, melted

• 1 teaspoon Italian seasoning

• 1/4 teaspoon garlic powder

Instructions

Show Images

1. Heat the oven to 375ºF. Line a rimmed baking sheet with aluminum foil and coat with cooking spray.

2. Unroll 1 tube crescent roll dough on the foil. Pinch the perforated seams together to seal. Arrange 4 ounces of the Swiss cheese slices evenly over the dough. Fold 8 ounces ham slices in half and place evenly over the cheese. Spread 3 tablespoons coarse Dijon mustard and 3 tablespoons apricot preserves if using over the ham. Sprinkle with 1/4 cup sliced pepperoncini peppers if using. Top with the remaining 4 ounces Swiss cheese.

3. Unroll the second tube of crescent roll dough over the cheese, leaving the perforations as they are for steam to escape.

4. Bake until the crescent dough is puffed and golden brown, 15 to 20 minutes.

5. Mix 3 tablespoons melted unsalted butter, 1 teaspoon Italian herb seasoning, and 1/4 teaspoon garlic powder together in a small bowl. Brush over the top of the crescent dough.

6. Return the baking sheet to the oven. Bake until the cheese is bubbling and the pastry is crisped through, 5 to 10 minutes more. Let cool for 10 minutes. Transfer to a cutting board and cut into 16 pieces.

Recipe Notes

Substitutions: Use any melting cheese in place of the Swiss cheese, such as provolone or fontina. For a sharper flavor, use cheddar.

Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 325ºF oven until warmed through, about 5 minutes.

Further Reading

The “Beautiful” $3 Flower Tumblers at Walmart People Are Buying 2 at a Time

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Tuscan Chicken Is the "Most Delicious" Dinner of All Time, Says Everyone Who's Tried It