Italian Sausage and Mozzarella Croissants are something I make when I want a super satisfying and flavorful meal, but I don’t want to spend hours in the kitchen. These are perfect for a weekend brunch, a quick weeknight dinner, or even as a fun appetizer for a get-together.

What really makes these special is the combination of savory sausage, creamy mozzarella, and the flaky, buttery croissant. It’s comfort food, elevated!

Recipe Overview: Italian Sausage and Mozzarella Croissant

This dish is basically a savory stuffed croissant. Imagine a warm, flaky croissant filled with seasoned Italian sausage and melted mozzarella cheese. It’s kind of like a handheld calzone, but way easier to make.

The best part? You can customize it to your liking. Want a little extra kick? Use spicy Italian sausage. Prefer a milder flavor? Go with sweet Italian sausage.

These croissants are fantastic on their own, but they also pair well with a simple side salad or some marinara sauce for dipping. They’re also great for meal prep because they reheat beautifully.

Detailed Ingredients for Italian Sausage and Mozzarella Croissant

Here’s what you’ll need to make these delicious croissants:

1 pound Italian Sausage: I usually use mild, but you can use sweet or hot depending on your preference. Make sure it’s the kind you have to remove from the casings.
1/2 cup chopped onion: Yellow or white onion works best. This adds a nice sweetness and depth of flavor.
1 teaspoon minced garlic: Fresh garlic is always best, but you can use pre-minced garlic to save time. About 1/2 teaspoon of the jarred stuff equals one clove.
1/4 teaspoon red pepper flakes (optional): This adds a little heat. If you’re sensitive to spice, you can leave it out.
1/2 teaspoon dried oregano: This adds that classic Italian flavor.
1/4 teaspoon salt: Or adjust to your taste.
1/4 teaspoon black pepper: Freshly ground is best.
4 large croissants: I like to get these from the bakery section of my grocery store. They’re usually bigger and flakier than the ones in the canned aisle.
4 ounces mozzarella cheese, shredded: You can use pre-shredded or shred your own. Low-moisture, whole milk mozzarella melts the best.
1 egg: for egg wash

Step-by-Step Instructions: Making the Perfect Italian Sausage and Mozzarella Croissant

Cook the Sausage: First, remove the sausage from its casings. In a large skillet over medium-high heat, cook the sausage, breaking it up with a spoon or spatula. You want it to crumble nicely.
Add the Aromatics: Once the sausage is mostly browned (it’s okay if there’s still a little pink), add the chopped onion to the skillet. Cook for about 5-7 minutes, or until the onion is softened and translucent. Then, add the minced garlic, red pepper flakes (if using), oregano, salt, and pepper. Cook for another minute, stirring constantly, until fragrant.
Drain Excess Fat: If there’s a lot of grease in the skillet, carefully drain it off. You want the sausage mixture to be moist, but not swimming in oil.
Cool the Filling: Remove the skillet from the heat and let the sausage mixture cool down slightly. This is important because if the filling is too hot, it will melt the cheese and make the croissants soggy. About 10-15 minutes of cooling is usually enough.
Prepare the egg wash: Crack the egg into a small bowl. Using a fork, whisk until the white and yolk are combind.
Assemble the Croissants: While the filling is cooling, prepare your croissants. Slice each croissant horizontally, almost all the way through, but leaving a “hinge” on one side. Think of it like opening a book.
Fill the Croissants: Once the sausage mixture has cooled a bit, divide it evenly among the four croissants. Spread it inside each croissant, then top with the shredded mozzarella cheese.
Egg Wash and Bake: Brush the outsides of each croissant with the egg. Preheat your oven to 375°F (190°C). Place the filled croissants on a baking sheet lined with parchment paper (this prevents sticking and makes cleanup easier).
Bake: Bake for 12-15 minutes, or until the croissants are golden brown and the cheese is melted and bubbly. Keep a close eye on them, as oven temperatures can vary.
Cool and Serve: Let the croissants cool for a few minutes before serving. This will prevent the cheese from being too molten and burning your mouth.

Variations & Tips for This Croissant Recipe

Spice it Up: As I mentioned, you can use hot Italian sausage for a spicier croissant. You could also add a pinch of cayenne pepper to the filling.
Add Veggies: Feel free to add other vegetables to the filling, like sautéed bell peppers or mushrooms. Just make sure they’re cooked before adding them to the croissant.
Cheese Options: While mozzarella is classic, you could also use provolone, fontina, or even a blend of Italian cheeses.
Make-Ahead: You can assemble the croissants ahead of time and store them in the refrigerator, covered, for up to 24 hours. When you’re ready to bake, just add a few minutes to the baking time.
Storage: Leftover croissants can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I recommend using the oven or an air fryer to crisp up the croissant again. Microwave is okay, but the croissant will be softer. Reheat in a 350°F (175°C) oven for about 5-7 minutes, or in an air fryer for 2-3 minutes.
Serving Suggestions: Serve these with a side of marinara sauce for dipping, a fresh green salad, or some roasted vegetables.

Key Details

Prep time: 15 minutes
Cook time: 20-25 minutes
Total time: 35-40 minutes
Servings: 4
Equipment you’ll need: Large skillet, baking sheet, parchment paper (optional), small bowl, pastry brush.

Italian Sausage and Mozzarella Croissant

Flaky croissant stuffed with savory Italian sausage, melted mozzarella cheese, and aromatic spices, perfect for a satisfying brunch, quick dinner, or flavorful appetizer.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 25

Total Time 40

Course Main Dish

Cuisine Italian

Servings 4 servings

Calories 600 kcal

Ingredients

1 pound Italian Sausage
1/2 cup chopped onion
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes optional
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
4 large croissants
4 ounces mozzarella cheese shredded
1 egg

Instructions

Remove sausage from casings. Cook in a large skillet over medium-high heat, breaking it up.
Add chopped onion and cook until softened, about 5-7 minutes.
Stir in minced garlic, red pepper flakes (if using), oregano, salt, and pepper. Cook until fragrant, about 1 minute.
Drain excess fat from the skillet.
Let the sausage mixture cool slightly for 10-15 minutes.
Whisk egg in a small bowl for egg wash.
Slice croissants horizontally, leaving a hinge.
Divide sausage mixture among croissants and top with shredded mozzarella cheese.
Brush croissants with egg wash.
Preheat oven to 375°F (190°C). Place croissants on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until golden brown and cheese is melted and bubbly.
Let croissants cool for a few minutes before serving.