Flaky Caprese Stuffed Croissants
Buttery croissants filled with fresh mozzarella, ripe tomatoes, and fragrant basil, baked to golden, flaky perfection. A quick and easy recipe perfect for brunch, parties, or a savory treat.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 servings 1x
- Category: Breakfast, Brunch, Snack
- Cuisine: Italian
Ingredients
Scale
- 1 package (8 ounces or about 225 grams) store-bought refrigerated croissant dough
- 8 ounces (225 grams) fresh mozzarella, sliced about 1/4 inch thick
- 1 large ripe Roma or vine-ripened tomato, thinly sliced
- About 12 medium fresh basil leaves, washed and patted dry
- 1/2 teaspoon garlic powder
- 1 tablespoon balsamic glaze (optional)
- 1 tablespoon unsalted butter, melted, for brushing
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F (190°C) and let it fully preheat for at least 10 minutes.
- Slice fresh mozzarella and tomatoes about 1/4 inch thick. Pat tomato slices dry with a paper towel. Wash and dry basil leaves thoroughly.
- Unroll refrigerated croissant dough onto a lightly floured surface. Gently press perforations to seal any holes.
- Slice dough into 8 equal triangles according to package guide or about 4-inch wide bases.
- On each triangle, layer a slice of mozzarella, a slice of tomato, and 1-2 basil leaves. Sprinkle lightly with garlic powder, salt, and freshly ground black pepper. Drizzle balsamic glaze if using.
- Starting at the wide base, roll the dough triangle toward the pointed tip. Tuck the tip underneath to secure the croissant shape. Place croissants on parchment-lined baking sheet, spaced about 2 inches apart.
- Brush tops of each croissant with melted butter.
- Bake for 15-18 minutes, or until croissants are puffed and golden brown. Check around 12 minutes to avoid burning.
- Transfer croissants to a cooling rack for about 5 minutes before serving.
Notes
Keep croissant dough cold until assembly to maintain flakiness. Pat tomato slices dry to avoid soggy bottoms. Brush with melted butter before baking for golden, flaky crust. Tent with foil if browning too quickly. Avoid overfilling to prevent sogginess. Reheat leftovers in oven, not microwave, to keep flakiness.
Nutrition
- Serving Size: 1 stuffed croissant
- Calories: 320
- Fat: 18
- Carbohydrates: 25
- Protein: 12
Keywords: croissants, caprese, mozzarella, basil, stuffed croissants, brunch recipe, easy croissants, Italian flavors, homemade croissants