This layered baked ham and cheese dish has been a weekend favorite in my kitchen for years. I first put it together on a chilly Sunday morning when I needed something that felt indulgent but came together quickly from pantry staples. The combination of buttery crescent dough, creamy Muenster, and thinly sliced deli ham creates a comforting, deli-style profile with almost no hands-on fuss. The top becomes glossy and golden from a seasoned butter wash while the interior melts into a gooey, savory sandwich that’s perfect for feeding a small crowd.

I remember serving this the first time to friends who popped by for an impromptu brunch; they loved pulling apart the warm squares and remarking on how the crescent layers gave the finished bites a tender, slightly flaky texture that matched the gooey cheese perfectly. It’s a recipe I reach for when I want something that feels special without the work of assembling individual sandwiches — simple prep, straightforward timing, and dependable results.

Ingredients

• Crescent dough (24 ounces): Two 12-ounce canisters of Grands crescent rolls (butter flavored or original). Look for the refrigerated dough near the dairy section — the sheet-style dough gives the best even layer and flaky finish.
• Dijon mustard (3 tablespoons): A thin layer of Dijon adds bright acidity to cut the richness. I prefer Grey Poupon or Maille for balance, but any quality Dijon works.
• Muenster cheese (24 slices): Choose pre-sliced Muenster for meltability and its mild, buttery flavor; provolone or Swiss are fine substitutes if you prefer sharper notes.
• Deli ham (24 slices): Thinly sliced honey or smoked ham from the deli counter layers easily; fold slices for bulk and even distribution.
• Salted sweet cream butter (8 tablespoons), melted: Brushed on top for color and flavor. Use a real butter like Kerrygold or Land O Lakes for best browning and taste.
• Onion powder (1 teaspoon): Adds subtle savory depth to the butter glaze without altering texture.
• Dried Italian seasoning (1/2 teaspoon): A pinch gives herby aroma and complements the ham and cheese without overpowering.

Instructions

Prepare the pan and dough: Preheat the oven to 375°F and generously spray a 9×13 glass baking dish with nonstick spray. Open the first 12-ounce can of crescent dough and carefully unroll it into the bottom of the dish, pressing seams and pinching any perforations closed so the dough forms a continuous sheet. This prevents seams from opening during the initial bake. Par-bake the bottom layer: Bake the bottom layer for 10 minutes to set it and develop a bit of structure so the fillings don’t make the base soggy. You’re looking for a faint golden edge but not a fully browned top — this pre-bake gives you reliable layers after the final bake. Add flavor layers: Using a spoon or offset spatula, spread the 3 tablespoons of Dijon evenly over the warm bottom layer. Arrange 12 slices of Muenster in an even layer, then fold each slice of ham in half and distribute 12 folded slices across the cheese. Top with the remaining 12 cheese slices to create an enclosed, melty center. Top layer and butter wash: Unroll the second can of crescent dough and lay it on top of the cheese, pinching perforations closed so the dough forms a sealed top. In a small heat-safe bowl, whisk together 8 tablespoons melted butter, 1 teaspoon onion powder, and 1/2 teaspoon dried Italian seasoning. Generously brush the mixture across the top layer so it will brown beautifully. Bake to finish: Bake the assembled pan for 20 to 22 minutes, or until the top is a deep golden brown and the interior is piping hot and the cheese fully melted. Rotate the pan halfway through if your oven has hot spots. Let rest for 5 minutes before slicing into eight 3½ inch by 3 inch sections so the layers settle and are easier to serve.

Storage Tips

To refrigerate: cool completely, cover the baking dish tightly with plastic wrap or transfer slices to an airtight container, and store for up to 3 days. To freeze unbaked: assemble in a foil-lined pan, wrap twice in plastic and foil, and freeze up to 3 months; bake from frozen at 375°F adding 10–15 minutes to the final bake time and tent with foil if the top browns too quickly. To reheat slices: place on a sheet pan in a 350°F oven for 8–12 minutes or microwave single portions for 45–60 seconds, though the oven restores the buttery top best.

Ingredient Substitutions

Swap Muenster for provolone, Swiss, or Monterey Jack for different melting profiles; sharper cheeses will sharpen the flavor while Swiss adds nuttiness. Replace Dijon with honey mustard for a touch of sweetness, or smear a thin layer of mayonnaise mixed with a little Dijon for creaminess. Use turkey or roast beef instead of ham for a different deli-style take. For a vegetarian version, substitute grilled marinated vegetables and a smoked-flavored cheese, but omit ham and add a plant-based protein if desired.

Serving Suggestions

Serve warm squares alongside a light green salad dressed with vinaigrette to cut the richness, or pair with pickles and coleslaw for a classic deli plate. For brunch, offer fruit, scrambled eggs, or roasted potatoes on the side. Garnish with chopped chives or a sprinkle of flaky sea salt for a restaurant-style finish. Cut into smaller pieces for party hors d'oeuvres or into larger portions for a hearty lunch.

Cultural Background

This layered, baked style draws from American deli traditions and the convenience of refrigerated dough that became popular in mid-century kitchens. The idea of enclosing ham and cheese inside flaky dough echoes European baked sandwiches and savory tarts, but the ease of store-bought crescent dough made this format a home cook favorite. It’s a modern, practical riff on classic toasted ham-and-cheese combinations.

Seasonal Adaptations

In spring and summer, brighten the layers with thinly sliced tomatoes and fresh basil tucked under the top cheese before sealing; in fall and winter, add a smear of caramelized onion jam or swap the ham for smoked turkey and a sharp cheddar. Holiday versions can include a cranberry-mustard smear for a festive touch or a thin layer of roasted red peppers for color and sweetness.

Meal Prep Tips

Assemble multiple pans and freeze unbaked for quick dinners later in the month. To portion for lunches, slice and individually wrap squares, then reheat in an oven toaster or conventional oven for the best texture. If making ahead the same day, assemble and refrigerate up to 6 hours before baking; bring to room temperature for 15 minutes before placing in the hot oven so the interior heats evenly.

There’s something wonderfully communal about slicing this straight from the pan and passing plates around the table. Whether you’re feeding neighbors, prepping for a busy week, or creating an easy, comforting dinner, this baked ham and cheese version delivers dependable flavor and a buttery, golden finish every time.