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You are going to love how easy these savory Cheese Croissants are to make. They always come out looking gorgeous due to their bite sized triangle shape. Try this 2 ingredient croissant as your next savory party appetizer or as a healthy snack!
Perfect Appetizer Cheese Croissants
Impress your guests with the perfect appetizer, savory cheese croissants! They’re a party favorite finger food – and who doesn’t love cheese and pastry?
Why you’ll love this recipe
- Only 2 simple ingredients
- Just 5 minute prep time
- They freeze great too!
2 Ingredients Needed
- Pastry sheets: 2 sheets of frozen puff pastry sheets or use crescent roll dough.
- Cheese: string cheese of any flavor; I used Colby and cheddar. You can also use shredded cheese if you like.
How to make savory cheese croissants
- Preheat oven to 400°F. Line two parchment papers on a baking sheet.
- Unwrap puff pastry and cut each sheet into 9 squares with a sharp knife.
- If using string cheese, slice the cheese into 3-4 pieces.
- Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with room temperature water.
- Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
- Bake for 10 minutes, or until golden brown and pastry is cooked through.
- Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.
Expert Tips
- Try my Basic Egg Wash Recipe to make them nice and golden.
- Make sure your puff pastry is thawed according to the package directions.
- I like using a pizza cutter to slice my squares evenly!
- Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
- Serve with your favorite dips to pump up the flavor! I love dipping these in salsa.
FAQs
Can you make these ahead of time?
Yes, you can! Bake a batch and refrigerate for up to 3 days in a sealed bag or airtight container.
Can you freeze cheese croissants?
These cheesy croissants are perfect for freezing. Save a bag in the freezer for up to 3 months!
Cheese Croissants
Cheese Croissants – this EASY 2 ingredient recipe is a great snack, lunch, or appetizer. Serve them with dips for an extra treat!
Recipe Video
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Ingredients
- 1 box frozen puff pastry sheets thawed (2 sheets)
- String Cheese any flavor; I used Colby and/or shredded cheese (any flavor; I used cheddar)
Instructions
- Preheat oven to 400°F. Line two cookie sheets with silicone baking mats or parchment paper.
- Unwrap puff pastry and cut each sheet into 9 squares.
- If using string cheese, slice the cheese into 3-4 pieces.
- Place a bit of string cheese or sliced cheese in the center of each square of pastry. Wet your finger and brush 2 adjoining edges of each square with water. Fold over into a triangle and press to seal. Press lightly with the tines of a fork to make sure they’re sealed and prevent leakage during baking.
- Bake for 10 minutes, or until golden brown and pastry is cooked through.
- Serve plain or with dipping sauces such as salsa, guacamole, barbecue sauce, or marinara.
Recipe Notes
- Try my Basic Egg Wash Recipe to make them nice and golden.
- Make sure your puff pastry is thawed according to the package directions.
- I like using a pizza cutter to slice my squares evenly!
- Seal the edges with water and a fork very well otherwise it’ll spill out any gaps as the cheese melts.
- Serve with your favorite dips to pump up the flavor! I love dipping these in salsa.
Recipe Nutrition
Serving: 1serving | Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 34mg | Potassium: 8mg | Fiber: 1g | Sugar: 1g | Calcium: 1mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
A middle schooler and a new pup is a lot to tackle – and these are about as easy as it gets!! I love it! I’ve got to keep some of these in mind when I’m doing midnight feedings here in a few weeks!
My son is 7th grade too this year. He started middle school in 6th grade because the school district was testing how 6th graders would do, and man was it hard with 8 teachers and A & B day classes. My kid struggled all year and by May he got down the locker and class in 5 minutes. This year is a bit better because he knows his way around the school, they did away with the A & B day classes and he’s older. My son also just turned 12 on the 26th, and I know he’s starting to change and notice girls and it’s a lot on them at once. It gets easier in school, I promise and it’s hard to be positive when you feel overwhelmed and your kid does too, but you’ve got this. 🙂 hugs
These sound delicious, and I think my son will eat them. Thanks!
I love the presentation with salsa and guac. YUM!
we don’t have a new puppy, but i remember how hard that is, and middle/high school is no joke, it seems like the homework never ends.
but it does get easier, trust me, and i think this may be one meals stella will actually eat, so thanks!!
If I could eat cheese every day for every meal, I would too! These are perfect!
And between the new puppy and the start of jr. high….you are in the weeds bad. I feel like my butt is kicked EVERY YEAR in the weeks leading up to school with all the shopping and handling emotions and then when school actually starts, it’s a paperwork firestorm, so many things to attend, do, and that’s just for the parents! I feel you, minus the new puppy part. Hang in there!
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