It was one of those tiktok hits that everybody seemed to be making. Or maybe it still is. Not sure. Whatever the case this delicious Italian cruffin recipe is totally worth making! It’s easy and so good. It can be eaten both warm and cold making it the perfect snack and one of my favorite easy recipes.

Italian cruffins

Italian cruffins

Not sure if the Italians are happy for me to call this an Italian cruffin, as there is arguably nothing Italian about these delicious morsels. They’re made with crescent rolls or croissant dough (or you can probably do this with a puff pastry sheet as well) and take just a few minutes to make. Most of the cruffin recipes out there are actually sweet but this savory cruffins recipe is maybe even better! 

What you need to make this Italian cruffins recipe

  • Croissant dough
  • Pesto
  • sun dried tomatoes
  • Fresh basil
  • olive oil
  • grated cheese

That’s all there is to it! O and a muffin pan would be handy too

italian cruffins

How to make the Italian cruffins

Now to make this easy recipe you take a can of the crescent rolls and cut it into small pieces with a sharp knife. No need to roll it out. Just take out of the can and start chopping. Add to a bowl and if you’re not using it directly cover the bowl with plastic wrap to prevent it drying out. Add some sun-dried tomatoes, 2 tablespoons of pesto, a bit of olive oil and finely chopped basil leaves. Mix it all together with a spoon and add the grated cheese. Any cheese will do. If you like cheddar cheese use that. I used a good aged cheese but you could even do blue cheese. Whatever strikes your fancy.

If you’re using sheets of puff pastry the end result will be slightly different as croissant dough is quite flaky pastry. Now puff pastry is flaky too but in a somewhat different way. But definitely worth trying it out. Just cut the puff pastry into smaller pieces and mix it with the other ingredients as mentioned. 

Italian cruffins

Baking

The next step to make the cruffins is to add your mix to the prepared muffin tin. Don’t be too worried about how it looks in the tin, while baking in the oven it will all turn out ok.

Bake them in the oven and stick roughly to the baking instructions on the packaging of the croissant dough. I find you need a bit shorter than given on the package as you’re making something entirely different but not all dough is the same so make sure to check. Once it is golden brown and puffed they’re likely cooked. The baking time might also vary depending on what you put in the dough.

Take out of the oven and let them get to room temperature before diving in.

Additions and variations

Now the fun part about this Italian cruffins recipe is that the sky is the limit when it comes to what you’ll put in. I kept it super simple but think about adding some pine nuts, red onion or thinly sliced red peppers if you want to stick to the Italian theme. If not, you can make them sweet too. For next time I’m going to be making sweet cinnamon sugar cruffins. And I’ve seen hot dogs made this way too. And I also want to try making them in the air fryer. Too many ideas, too little time. So expect a couple of new recipes soon!

Make a greek version by adding some feta cheese, tomatoes and cucumber. Or for the sweet versions mix in some cream cheese and dark chocolate… Or fresh fruit… 

Italian cruffins

Like I said; the sky is the limit. The recipe is so simple that it really doesn’t take any work at all to transform it to whatever you want it to be. You can even use half of the dough and make two different versions. Or make miniature cruffins.

How long can I keep the Italian cruffins?

I wouldn’t keep them for too long. I did bring them on a long car trip the next day. They were still delicious and kept in an airtight container you should be able to keep them for 1-2 days max. I would keep them any longer. Reheating in the oven is a good idea but not necessary. 

Want to know what more you can make with croissant dough?

Croissant dough or crescent rolls are suited for so much more than making croissants. Check out these other delicious and easy recipes!

Italian cruffins

Italian cruffins with pesto and sun-dried tomatoes

5 from 1 vote
GangBreakfast, Snack
KeukenItalian

The perfect snack to bring along or serve as part of brunch or breakfast
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 20 minutes
Total time 25 minutes

12 pieces

Equipment

  • Muffin tin

Ingredients

  • 1 can croissant dough large can (or crescent dough)
  • 7 sun-dried tomatoes cut into pieces
  • 12 basil leaves chopped
  • 2 tbsp pesto
  • 2 tbsp olive oil
  • 150 g grated aged cheese

How to make the Italian cruffins

  • Remove the roll of croissant dough from the tin and cut it into pieces. In terms of size, it’s not very precise but keep about 1 to 2 cm. Put this in a large bowl.
  • Add the sun-dried tomatoes, basil, grated cheese, pesto and olive oil and mix it all together nicely. You don’t need to knead it, so you will still have pieces of dough.
  • Divide the pieces of dough with extras between a muffin tin and bake in the oven for about 15 minutes or until golden brown and cooked.

Nutrition Information per portion

Calories: 150kcal | Carbohydrates: 9g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 254mg | Potassium: 51mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 1mg | Calcium: 94mg | Iron: 0.4mg

Disclaimer

The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

Did you make this recipe?Mention @insimoneskitchen_ or tag #insimoneskitchen!

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Simone van den Berg

Food blogger from the Netherlands. Loves good food. Likes to create healthy and easy recipes for daily use, but also loves the occasional sweet dish. Lives in the Netherlands with her two cats; Humphrey and Buffy. Profession: Food photographer, food blogger, recipe developer and nutritionist