Quick Pesto and Mozzarella Croissants are something I make when I want a satisfying, flavorful bite without spending hours in the kitchen.
They’re perfect for a quick lunch, a light dinner with a salad, or even as an appetizer when you have friends over.
And the best part? They come together in minutes!
Recipe Overview: Quick Pesto and Mozzarella Croissant
This recipe takes the classic croissant and elevates it with simple, delicious fillings.
We’re talking about store-bought croissants (because who has time to make them from scratch all the time?), a generous spread of flavorful pesto, and slices of fresh mozzarella cheese.
The result is a warm, cheesy, and incredibly satisfying snack or light meal. It is savory and satisfying, the melted cheese and the aromatic pesto will elevate your croissant experience.
These are fantastic on their own, or you can serve them with a side of fresh fruit or a simple green salad for a complete meal. They are also great to be brought for snacks.
Try dipping them in a little extra pesto or even a touch of balsamic glaze for an added flavor boost!
Ingredients for Quick Pesto and Mozzarella Croissant
Here’s what you’ll need to make these little cuties:
- 4 large croissants: I usually grab these from the bakery section of my grocery store. You want them to be fresh and soft.
- 1/2 cup pesto: You can use store-bought pesto or make your own if you’re feeling ambitious. I find that a good-quality basil pesto works best.
- 8 ounces fresh mozzarella cheese, sliced: Make sure it’s fresh mozzarella, not the shredded kind. The fresh stuff melts so much better and has a lovely, creamy texture.
- Optional: 1/4 cup Sun-dried Tomatoes, roughly chopped: Adding the chopped tomatoes will make your experience memorable.
- Optional: A pinch of red pepper flakes: If you like a little heat, you can sprinkle some of these on top before baking.
- Possible substitution:
If you can’t find fresh mozzarella, you can use provolone cheese slices, its a good substitute. - Selection tip
For pesto, choose a vibrant green color as it often indicates freshness.
Step-by-Step Instructions: Quick Pesto and Mozzarella Croissant
Let’s get to the fun part – making these delicious croissants!
- Preheat your oven: Get your oven going to 350°F (175°C). Make sure to place the oven rack in the center position for even baking.
- Prepare the croissants: Carefully slice each croissant horizontally, like you’re making a sandwich. Don’t cut all the way through – you want to create a little pocket for the fillings.
- Spread the pesto: Using a spoon or a small spatula, generously spread pesto on the bottom half of each croissant. Don’t be shy with it – the pesto is where a lot of the flavor comes from! Make sure to spread it evenly so you get that delicious pesto taste in every bite.
- Add the mozzarella: Place slices of fresh mozzarella on top of the pesto. Overlap them slightly if needed to cover the entire surface. The more cheese, the better, right?
- Optional Toppings (Sun-dried Tomatoes): If using, sprinkle the chopped tomatoes on top of the mozzarella.
- Optional red pepper flakes: If you’re using red pepper flakes, sprinkle a tiny pinch on top of the mozzarella. A little goes a long way!
- Close the croissants: Gently fold the top half of the croissant back over the filling.
- Bake: Place the filled croissants on a baking sheet. You don’t need to grease it, as the croissants are already pretty buttery. Bake them for 10-12 minutes.
- Check Doneness:
Keep on eye, you will noticed the cheese is melted and bubbly, and the croissants are lightly golden brown. - Cool and Serve:
Let them cool for just a minute or two before serving (if you can wait!). This will help the cheese set up a bit and prevent you from burning your mouth.
Variations & Tips for the Best Pesto and Mozzarella Croissant
- Add some greens: For a little extra freshness, tuck a few spinach or arugula leaves inside the croissant before baking.
- Make it ahead: You can assemble the croissants ahead of time and keep them covered in the refrigerator. When you’re ready to bake, just pop them in the oven.
- Storage: If you have leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days.
- Reheating: To reheat, simply pop them back in the oven at 350°F (175°C) for a few minutes until warmed through. You can also use a toaster oven. I don’t recommend microwaving them, as the croissants can get soggy.
- Serving suggestion: Enjoy the croissant for breakfast, a light lunch, or a simple dinner.
Key Details
- Prep time: 5 minutes
- Cook time: 10-12 minutes
- Total time: 15-17 minutes
- Servings: 4
- Equipment you’ll need: Baking sheet, knife
Quick Pesto and Mozzarella Croissant
Ingredients
- 4 large croissants
- 1/2 cup pesto
- 8 ounces fresh mozzarella cheese sliced
- Optional: 1/4 cup Sun-dried Tomatoes roughly chopped
- Optional: A pinch of red pepper flakes
Instructions
- Preheat your oven to 350°F (175°C) and place the oven rack in the center position.
- Carefully slice each croissant horizontally, creating a pocket for fillings.
- Generously spread pesto on the bottom half of each croissant.
- Place slices of fresh mozzarella on top of the pesto, overlapping slightly to cover the surface.
- If using, sprinkle chopped sun-dried tomatoes on top of the mozzarella.
- If using, sprinkle a tiny pinch of red pepper flakes on top of the mozzarella.
- Gently fold the top half of the croissant back over the filling.
- Place the filled croissants on a baking sheet and bake for 10-12 minutes, until cheese is melted and bubbly and croissants are lightly golden brown.
- Let cool for a minute or two before serving.