Cheesy Ham and Cheese Crescent Ring
This is the brunch showstopper — a golden, flaky crescent ring stuffed with savory ham and gooey melted cheese, brushed with garlic butter and baked until the top is crisp and the inside pulls apart in stretchy, cheesy layers. Every slice is warm, buttery, and impossible to resist.
High in protein, crowd-pleasing, and ready in 35 minutes — the star of every brunch table.
Why You'll Love This
Golden, flaky, and packed with ham and melted cheese
~14g protein per slice, only ~4g net carbs (with low-carb dough)
10 minutes of prep — the oven does the rest
The cheese pull alone is worth making it
Amazing Protein Recipes
Cheesy Ham and Cheese Crescent Ring
- Prep10 min
- Cook25 min
- Total35 min
- Servings8 slices
- Calories300 kcal
- oven
- bundt pan
- mixing bowl
- saucepan
- basting brush
- plate
Ingredients
- For dipping (optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a bundt pan well.
- Unroll the crescent dough and separate into triangles. Lay each triangle with the wide end toward the center of the pan, overlapping slightly to form a ring.
- Layer the ham slices and Swiss cheese over the dough ring.
- Sprinkle the shredded cheddar over the top.
- Fold the pointed ends of the triangles over the filling and tuck underneath, forming a sealed ring.
- Brush the top with melted butter mixed with garlic powder, Italian seasoning, and parsley. Sprinkle with Parmesan.
- Bake 22–25 minutes until deep golden brown and cooked through.
- Cool 5 minutes, then invert onto a plate. Slice and serve warm with dipping sauce.
Notes & Tips
- Grease the bundt well: Nothing ruins a beautiful ring like sticking — butter and flour the pan generously.
- Overlap the triangles: Gaps mean cheese escapes — overlap each triangle by at least an inch.
- Tuck the points under: Folded and tucked points seal the filling inside for the best cheese pull.
- Rest before slicing: 5 minutes of rest lets the cheese set just enough to slice cleanly.
- Nutrition: Per slice with regular crescent dough (estimate): 340 calories, 22g fat.
- Nutrition: Per slice with low-carb dough (estimate): 320 calories, 26g fat.
- Fridge: Store airtight up to 3 days.
- Reheat: Warm in the oven at 350°F for 10 minutes — the microwave makes it soggy.
- Freezer: Freeze baked slices up to 2 months; reheat in the oven.
Variations & serving ideas
- Turkey version: Swap ham for sliced turkey and Swiss for provolone.
- Spicy: Add sliced jalapeños or pepper jack cheese.
- Breakfast version: Add scrambled eggs and cooked bacon to the filling.
- Low-carb: Use a keto-friendly dough or fathead dough instead of crescent rolls.
Storage
- Assemble up to a day ahead, refrigerate, and bake as directed, adding 5 minutes.
- The Secret to a Ring That Holds Together
- The secret is the overlap and the tuck. Crescent triangles that barely touch will split open in the oven and spill cheese everywhere. Overlapping each triangle generously and tucking every point underneath creates one continuous, sealed ring — so when you slice it, you get that perfect stretchy cheese pull instead of a pile of pieces.
Nutrition Facts
Per serving · recipe makes 8 slices
| Nutrient | Amount per serving |
|---|---|
| Calories | 300 kcal |
| Total fat | 15 g |
| Saturated fat | 5 g |
| Cholesterol | 30 mg |
| Sodium | 850 mg |
| Total carbohydrate | 22 g |
| Fibre | 0 g |
| Sugars | 2 g |
| Protein | 14 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Cheesy Ham and Cheese Crescent Ring?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Cheesy Ham and Cheese Crescent Ring?
The key ingredients include deli ham, swiss cheese, cheddar cheese, parmesan, garlic powder and italian seasoning. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Fridge: Store airtight up to 3 days. Freezer: Freeze baked slices up to 2 months; reheat in the oven.
What oven temperature does this recipe use?
Preheat oven to 375°F (190°C).
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