Stuffed Croissants
for Every Occasion

Stuffed Croissants: Cheesy Chicken Broccoli Bites,

Stuffed croissants can be appetizer, snack, sandwich, breakfast or brunch food, sweet or savory. They're always quick and easy and a great way to use up leftovers with style.

For the most part, you can use ready-to-bake croissant or crescent roll dough from a can. But for some recipes, like the Scrambled Egg and Salmon Croissants, you'll need to purchase the big deli-type croissants.

Pictured: Cheesy Chicken Broccoli Bites

Cheesy Chicken Broccoli Bites

These any-time treats call for crescent roll dough. Generally, an 8-ounce can makes 8 croissants/crescents. Check the package.

For 16 stuffed croissants:

16 crescent roll dough triangles
1 cup shredded cheddar cheese
1 1/4 cups cooked shredded chicken
1/3 cup bbq, peanut, pesto, or honey-mustard sauce, optional*
1 1/4 cups bite-sized pieces cooked broccoli
1 beaten egg, optional

Anatomy of Stuffed Croissants,

Preheat your oven to 375° or according to package directions.

Set aside a third of the cheese. *If your cooked chicken is not very flavorful, mix it with one of the suggested sauces.

Keep the croissant dough cool. Working with a few at a time, lay out the crescent roll triangles with the short side toward you and tip away from you, for easier rolling. Place about a tablespoon of chicken, a tablespoon of broccoli and a sprinkling of cheese in the bottom third of the triangles, designated at right. Roll up loosely.

Transfer the rolls to an ungreased baking sheet, tucking the tip under. Turn the ends inward slightly, forming a crescent. Brush the tops with beaten egg, for shine. Sprinkle with the remaining cheese. Bake until lightly browned, 12 to 15 minutes. Serve warm.



  • Chopped ham, sautéed mushrooms, and gruyere cheese
  • Hot dog bites, raw or sautéed onions, mozzarella cheese
  • Garlic shrimp, grilled red pepper, parmigiano-reggiano cheese

Stuffed Croissants: Chocolate Nut Croissants,

Chocolate Nut Croissants

Here's an easy one, with nice options.

16 crescent roll dough triangles
12 ounces mini semi-sweet chocolate chips or finely chopped chocolate
1 cup finely chopped nuts
1 egg, beaten
Confectioner's sugar

In a small bowl, mix the chocolate bits and nuts. Lay out the croissant triangles as above, Spoon about 2 tablespoons of the chocolate-nut mixture over the dough. Roll up loosely.

Transfer to an ungreased baking sheet. Brush the tops with the egg wash. Don't forget to tuck the tip under and the ends in for a neat crescent shape. Bake in a preheated 375° oven until lightly browned, about 12 minutes or so. Dust with confectioner's sugar.


Option: Fruit Croissants

Place a spoonful of the fruit preserves of your choice in the "magic" area of the croissant dough (circled in the diagram above). Roll and bake as for the Chocolate Nut Stuffed Croissants.

Scrambled Egg and Smoked Salmon Croissants

Good brunch or breakfast sandwich recipe. No baking because you use prepared croissants.

6 large croissants
12 large eggs
Salt and pepper to taste
2 tablespoons butter
6 ounces chunky-chopped smoked salmon
1/4 cup chopped chives or sliced green onions

Slice the croissants in half horizontally. Keep them warm in a low (200°) oven while you prepare the eggs.

Beat the eggs; salt and pepper them to taste. In a large skillet, cook the eggs in melted butter over medium-low heat, stirring and scraping the side regularly but not constantly. When the eggs are still very soft (not dry) remove them from the heat and stir in the salmon.

Remove the croissants from the oven. Spoon the egg-salmon mixture evenly onto the croissant bottoms. Sprinkle with the chives or green onions. Replace the tops and serve warm. 

Scrambled Eggs How-To 

More Party Finger Food, Appetizers, Brunch Ideas and Party Sandwiches

Top of Stuffed Croissants


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