Pesto and Mozzarella Croissants are one of my absolute favorite things to whip up, especially when I want something quick, satisfying, and bursting with flavor.
They’re perfect for a weekend brunch, a light lunch, or even a fancy appetizer when you have guests over. What makes them so special is the combination of flaky, buttery croissants with the fresh, vibrant flavors of pesto and creamy mozzarella.
Recipe Overview: Pesto and Mozzarella Croissant
This dish is essentially a savory pastry.
It combines the delicate layers of a croissant with a flavorful filling. Think of it like a mini, handheld version of an Italian-inspired sandwich.
The key characteristics are the contrast between the crispy exterior and the soft, cheesy interior, as well as the delightful mix of basil, garlic, and cheese.
These are wonderful served warm, straight from the oven, when the cheese is melted and gooey. They pair perfectly with a simple salad or a bowl of soup for a complete meal. You can also enjoy them as a snack, on their own.
Detailed Ingredients for Pesto and Mozzarella Croissant
Here’s what you’ll need to make these little cuties:
- Croissants: 4 large, store-bought croissants. You can use any kind you like, but I find that the larger ones work best for stuffing.
- Pesto: 1/2 cup of pesto. You can use store-bought, or if you’re feeling ambitious, make your own!
- Fresh Mozzarella: 8 ounces, sliced. Fresh mozzarella is key here – it melts beautifully and has a lovely, mild flavor.
- Sun-dried Tomatoes (optional): 1/4 cup, chopped. These add a nice burst of intense flavor, but you can leave them out if you prefer.
- Fresh Basil Leaves (optional): A few for garnish, if you like.
If you don’t have fresh mozzarella, you can use shredded, but the texture won’t be quite the same.
For the pesto, a classic basil pesto is perfect, but you could also experiment with different varieties, like sun-dried tomato pesto.
Step-by-Step Instructions: Making Your Croissants
Let’s get baking! Here’s how to make these delicious treats:
- Preheat your oven: Get your oven going to 375°F (190°C).
- Prepare the croissants: Carefully slice each croissant horizontally, almost all the way through, but not quite. You want to create a pocket for the filling.
- Spread the pesto: Open up each croissant and spread a generous layer of pesto on both the bottom and top halves.
- Add the mozzarella: Tuck slices of fresh mozzarella into the croissant. Don’t be shy – you want a good amount of cheese in there!
- (Optional) Add sun-dried tomatoes: If you’re using sun-dried tomatoes, sprinkle some over the mozzarella.
- Close and bake: Close the croissants and place them on a baking sheet.
- Bake until golden: Pop the baking sheet into the preheated oven and bake for 10-12 minutes, or until the croissants are golden brown and the cheese is melted and bubbly. Watch them, keep a close eye, because oven temperatures can vary.
- (Optional) add garnish: Remove from the oven, you can garnish them with a few fresh basil leaves, if desire.
- Serve warm: Let them cool for just a minute or two (so you don’t burn your mouth!), and then serve immediately.
Variations & Tips for the Perfect Pesto and Mozzarella Croissant
- Spice it up: Add a pinch of red pepper flakes to the pesto for a little kick.
- Add some greens: Toss in a handful of baby spinach or arugula with the mozzarella for extra nutrients.
- Make-ahead: You can assemble the croissants ahead of time and store them in the refrigerator (covered) until you’re ready to bake. Just add a minute or two to the baking time.
- Storage: Leftovers (if there are any!) can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, pop them back in the oven at 350°F (175°C) for a few minutes, or until warmed through. You can also use a toaster oven.
- Serving suggestions: These are delicious with a side of marinara sauce for dipping, or a light balsamic glaze drizzled over the top.
Key Details
- Prep time: 10 minutes
- Cook time: 10-12 minutes
- Total time: 20-22 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, knife
Pesto and Mozzarella Croissant
Ingredients
- 4 large croissants
- 1/2 cup pesto
- 8 ounces fresh mozzarella sliced
- 1/4 cup sun-dried tomatoes chopped (optional)
- Fresh basil leaves for garnish optional
Instructions
- Preheat your oven to 375°F (190°C).
- Carefully slice each croissant horizontally, almost all the way through, creating a pocket.
- Open each croissant and spread a generous layer of pesto on both halves.
- Tuck slices of fresh mozzarella into the croissant.
- If using sun-dried tomatoes, sprinkle them over the mozzarella.
- Close the croissants and place them on a baking sheet.
- Bake for 10-12 minutes, or until golden brown and the cheese is melted and bubbly.
- Garnish with fresh basil leaves, if desired.
- Serve warm immediately.