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closeup of four puff pastries stuffed with ham and cheese

Ham and Cheese Puff Pastry

Ham and Cheese Puff Pastry is made with delicious crispy puff pastry sheets filled with cheese, ham, and arugula then baked until golden brown on the outside and melty and warm on the inside!
Course Appetizer, Breakfast, Dinner, lunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 pastries
Calories 302kcal


  • 17.3 ounce package puff pastry sheets 2 sheets thawed but cold
  • 12 slices ham
  • 12 slices swiss cheese
  • 2 cups arugula
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 large egg beaten
  • Sesame seeds flakey salt, or everything bagel seasoning (for garnish)


  • Preheat the oven to 425° F and line two baking sheets with parchment paper or spray with non-stick cooking spray.
  • Working with one pastry at a time, unfold a puff pastry sheet and place on a lightly floured flat surface.
  • Roll it into approximately an 10x12” rectangle about ⅛” thick. I lightly flour the roller as well so the dough will not stick to it. (keep the other thawed pastry sheet in the refrigerator to stay cold)
  • Using a pizza cutter or a sharp knife, cut each puff pastry into 6 even rectangles. (I cut it down the middle first and then in thirds in the other direction)
  • Place each piece of pastry on the baking sheet.
  • Place a slice of ham and a slice of cheese on each rectangle.
  • Place the arugula in a small bowl and drizzle the olive oil and lemon juice over top and gently stir to coat it well.
  • Add a little arugula to the top of each slice of cheese.
  • Fold one set of opposite corners so that they overlap each other and gently press down to keep closed.
  • Brush the top of each puff with the egg wash and sprinkle with sesame seeds, everything bagel seasoning or coarse salt
  • Repeat the above steps with the other sheet of puff pastry.
  • Bake for 12-14 minutes until the puff pastry is golden brown.
  • Serve immediately.
  • Enjoy as is or dip in ranch dressing, mustard or honey mustard (make your own honey mustard with ¼ cup honey and ¼ cup regular or Dijon mustard)


1. Substitute phyllo dough or croissant dough for the puff pastry.
2. Use baby spinach or watercress instead of arugula.
3. Use a different cheese. Swap out the Swiss for any cheddar cheese, gruyere, American cheese, mozzarella, feta cheese, goat cheese or even brie.
4. Swap out the ham for prosciutto or salami.


Serving: 1puff pastry | Calories: 302kcal | Carbohydrates: 13g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 49mg | Sodium: 511mg | Potassium: 121mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 243IU | Vitamin C: 1mg | Calcium: 161mg | Iron: 1mg