Here’s a tasty Pepperoni & Mozzarella Croissant-Style + Cheddar Jalapeño recipe that combines buttery croissant dough with two savory fillings. You can make both variations from the same base dough!
🥐 Base Dough: Croissant-Style Dough (Quick Version)
Ingredients:
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2 ¼ tsp (1 packet) active dry yeast
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1 cup warm milk (110°F / 45°C)
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2 tbsp sugar
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2 ½ cups all-purpose flour
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1 tsp salt
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1 cup cold unsalted butter (cut into thin slices)
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1 egg (for egg wash)
Instructions:
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Activate yeast: Mix yeast, warm milk, and sugar. Let sit 5–10 min until foamy.
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Mix dough: Add flour and salt. Stir to form a shaggy dough.
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Incorporate butter: Fold in slices of cold butter—don’t overmix. You want visible pieces of butter.
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Roll & fold (like puff pastry):
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Roll dough into a rectangle.
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Fold into thirds like a letter. Chill 30 mins.
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Repeat 2 more times (total of 3 folds), chilling in between.
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Final roll-out: Roll out into ¼-inch thick rectangle. Cut into triangles for croissants.
🧀 Filling 1: Pepperoni & Mozzarella
Ingredients:
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Sliced pepperoni
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Shredded mozzarella
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Optional: pizza sauce (thin spread), Italian herbs
Assembly:
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On each triangle of dough, place 3–4 slices of pepperoni.
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Add ~1 tbsp mozzarella.
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Optional: a tiny smear of pizza sauce and sprinkle of Italian herbs.
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Roll into crescent shape, place on parchment-lined tray.
🌶️ Filling 2: Cheddar Jalapeño
Ingredients:
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Shredded sharp cheddar
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Finely chopped pickled or fresh jalapeños (adjust to heat preference)
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Optional: cream cheese for a creamy texture
Assembly:
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On each triangle, add 1 tbsp cheddar.
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Add a few jalapeño slices.
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Optional: 1 tsp cream cheese.
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Roll and shape like croissants.
🔥 Baking:
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Preheat oven to 375°F (190°C).
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Brush croissants with beaten egg.
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Bake 18–22 minutes until golden and puffed.
✅ Tips:
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Freeze extras before baking for easy future snacks.
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For spicy lovers: add cayenne or hot sauce inside the Cheddar Jalapeño version.
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Serve with marinara (for pepperoni) or ranch (for jalapeño).