Rich, buttery, and flaky…who doesn’t love a croissant for breakfast? Well, these Savory Croissant Sandwiches will become your new favorite on the breakfast table. Who knew you can enjoy croissants plain, sweet, and savory! You can even serve them as an appetizer or for brunch.
They’re crispy on the outside, but soft on the inside, with a warning filling of salami and mozzarella. You can easily customize the filling to your liking and you can even take a few shortcuts. Want to meet your new favorite breakfast item?
You can freeze the unbaked croissants. After rolling up the croissants, place them on the baking sheet and place them in the freezer for a few hours (before the resting period). After they’ve frozen solid, transfer them to a Ziploc bag, and freeze for up to 1 month. Thaw in the fridge overnight, and then continue with baking.
If you want a more prominent cheese flavor, sprinkle the savory croissants with parmesan cheese or cheddar cheese before baking.
Don’t use baking margarine for this recipe—the butter helps to add flavor and richness to the dough!
Use all-purpose flour for best results.
If you’re using fresh yeast, use three times the amount given in the recipe. Make sure to check the best before date on your yeast to make sure it will still work!
Even though this is a savory recipe make sure that you don’t omit the sugar. This will help the yeast to do its work, creating puffy layers!
Here are a few more delicious combinations you can try for your Savory Croissant Sandwiches:
Wrap the Savory Croissant Sandwiches in plastic wrap and store them in the fridge for up to 4 days. Reheat in the oven for a few minutes before serving to ensure they’re nice and crispy.
Mix flour, sugar, and salt in a bowl. Add the yeast to warm milk, then pour over the flour.
Add melted butter and mix very well.
Allow to rise for 4 hours.
Cut the dough into two large pieces. Roll out one piece into a circle, then cut into 8 even triangle slices.
Place salami and cheese on each piece.
Roll from the largest edge to form a croissant.
Place them on a baking sheet and rest for 1 hour.
Mix egg and milk and cover each croissant.
Sprinkle sesame seeds on each one.
Bake for 20 minutes at 225°C (440 °F).
You can also use puff pastry or store-bought crescent dough for this recipe.