Italian Sausage and Mozzarella Croissants are one of my absolute favorite things to whip up, especially when I want something satisfying and flavorful without spending hours in the kitchen.
They are perfect for a weekend brunch, a quick weeknight dinner, or even as a hearty appetizer for a get-together. The combination of savory sausage, melty mozzarella, and flaky croissant dough is just irresistible.
What I love most is how simple they are to make, yet they taste like they came straight from a bakery.
Italian Sausage and Mozzarella Croissant Recipe Overview
This recipe is all about creating little pockets of deliciousness. We’re talking golden, buttery croissants filled with seasoned Italian sausage, creamy mozzarella cheese, and a touch of herbs.
It’s a savory, comforting dish that hits the spot every time. The best part? It comes together quickly, and you probably already have most of the ingredients on hand.
These are fantastic served warm, right out of the oven, when the cheese is perfectly gooey and the croissant is at its flakiest.
You can serve them with a side of marinara sauce for dipping, or even a simple salad to make it a complete meal. They are perfect for breakfast, dinner or just a snack.
Detailed Ingredients for Sausage and Mozzarella Croissant
Here’s what you’ll need to gather:
- 1 package (8 count) refrigerated croissant dough: I usually grab the regular-sized ones, but the big and buttery variety work great too. Just make sure they’re fresh for the best puff.
- 1 pound Italian sausage, casings removed: You can use mild or spicy, depending on your preference. I like to get the ground sausage for convenience. If you use links, just remove the sausage meat from the casings.
- 1 cup shredded mozzarella cheese: Low-moisture, part-skim mozzarella melts beautifully and won’t make the croissants soggy.
- 1/4 cup grated Parmesan cheese: This adds a nice, salty kick and helps create a golden crust.
- 1 teaspoon Italian seasoning: A blend of dried herbs like oregano, basil, and thyme adds that classic Italian flavor. If you don’t have Italian seasoning, a mix of dried oregano and basil works in a pinch.
- 1/2 teaspoon garlic powder: For a little extra savory goodness.
- 1 egg, beaten: This is for brushing the croissants before baking, giving them a beautiful shine and golden color.
- Optional: Marinara sauce, for serving: A warm marinara is perfect for dipping!
Step-by-Step Instructions for Italian Sausage and Mozzarella Croissant
- First, preheat your oven to 375°F (190°C). While it’s heating up, line a baking sheet with parchment paper. This will prevent the croissants from sticking and make cleanup a breeze.
- In a large skillet over medium-high heat, cook the Italian sausage. Break it up with a spoon as it cooks, until it’s fully browned and no longer pink. This usually takes about 7-10 minutes. Drain off any excess grease.
- Once the sausage is cooked, remove the skillet from the heat and stir in the Italian seasoning and garlic powder. Mix it well so the sausage is evenly coated with the spices.
- Now, unroll the croissant dough and separate it into individual triangles. On a lightly floured surface, gently stretch each triangle a little bit to make it slightly larger.
- Sprinkle a generous amount of mozzarella cheese (about 1-2 tablespoons) over each croissant triangle, leaving a small border around the edges.
- Top the cheese with a spoonful of the cooked and seasoned Italian sausage (about 2 tablespoons). Again, try to keep it within the borders of the dough.
- Sprinkle a little Parmesan cheese (about 1 teaspoon) over the sausage.
- Starting at the wide end of the triangle, carefully roll up the croissant towards the pointed end. Pinch the edges slightly to seal in the filling.
- Place the rolled croissants onto the prepared baking sheet, leaving a little space between each one.
- Brush the tops of each croissant with the beaten egg. This will give them a beautiful golden-brown color and a slight crispness as they 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 towards the end to make sure they don’t over-brown.
- Let the croissants cool for a few minutes on the baking sheet before serving. They’ll be very hot!
Variations & Tips for Italian Sausage and Mozzarella Croissant
- Add some veggies: Sautéed onions, peppers, or mushrooms would be delicious additions to the filling. Just make sure to cook them down before adding them to the croissants.
- Spice it up: Use spicy Italian sausage, or add a pinch of red pepper flakes to the sausage mixture for an extra kick.
- Cheese variations: Feel free to experiment with different cheeses! Provolone, fontina, or even a little ricotta would be tasty.
- Make-Ahead: You can assemble the croissants ahead of time and keep them refrigerated (unbaked) for up to 24 hours. Just add a few minutes to the baking time if you’re baking them straight from the fridge.
- Storage: Leftover croissants can be stored in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days.
- Reheating: To reheat, pop them in a 350°F (175°C) oven for 5-7 minutes, or until warmed through. You can also use a toaster oven or even an air fryer.
- Serve these with marinara sauce on the side for extra dipping and flavor.
Key Details
- Prep time: 15 minutes
- Cook time: 20-25 minutes (including sausage cooking time)
- Total time: 35-40 minutes
- Servings: 8 croissants
- Equipment you’ll need: Baking sheet, parchment paper, large skillet, spoon.
Italian Sausage and Mozzarella Croissant
Golden, buttery croissants filled with seasoned Italian sausage, creamy mozzarella cheese, and a touch of herbs. A savory and comforting dish perfect for brunch, dinner, or a hearty snack.
Ingredients
- 1 package 8 count refrigerated croissant dough
- 1 pound Italian sausage casings removed
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1 egg beaten
- Optional: Marinara sauce for serving
Instructions
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large skillet over medium-high heat, cook the Italian sausage, breaking it up with a spoon, until browned. Drain excess grease.
- Remove from heat and stir in Italian seasoning and garlic powder.
- Unroll croissant dough and separate into triangles. Stretch each triangle slightly.
- Sprinkle mozzarella cheese over each triangle, leaving a border.
- Top cheese with cooked sausage and sprinkle with Parmesan cheese.
- Roll up croissants from wide end to point and pinch edges to seal.
- Place croissants on baking sheet, brush with beaten egg.
- Bake for 12-15 minutes, or until golden brown and cheese is melted.
- Let cool slightly before serving. Serve with marinara sauce if desired.