As soon as these make it to the kitchen table, they’re snatched up before I can even think of having one!
Oven Baked Herb and Cheese Stuffed Croissants
These savory croissants turn store-bought dough into a delicious pastry that’s perfect for breakfast, brunch, or a light snack. Flaky on the outside and filled with a creamy, herb-infused blend of Gruyère and cream cheese, they’re sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Store-bought croissant dough | 1 package (8 pieces) |
| Shredded Gruyère cheese | 1 cup |
| Cream cheese, softened | ½ cup |
| Chopped fresh chives | 2 tablespoons |
| Chopped fresh parsley | 2 tablespoons |
| Egg, beaten (for egg wash) | 1 |
| Salt | To taste |
| Pepper | To taste |
Instructions
1. Preheat Oven and Prepare Baking Sheet
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Make the Filling
In a medium bowl, mix together the shredded Gruyère, softened cream cheese, chopped chives, parsley, salt, and pepper until well combined and smooth.
3. Fill the Dough
Unroll the croissant dough and separate it into individual triangles. Place about one tablespoon of the cheese and herb mixture on the wide end of each triangle.
4. Roll and Arrange
Roll each triangle tightly, starting at the wide end and rolling toward the tip. Place them seam side down on the prepared baking sheet.
5. Apply Egg Wash and Bake
Brush the tops of the croissants with the beaten egg to create a golden finish. Bake for 12–15 minutes, or until golden brown, puffed, and the filling is melted.
6. Cool and Serve
Let the croissants cool slightly on the baking sheet, then transfer them to a wire rack. Serve warm and enjoy.
