Flaky meets soft in these Savoury Croissants, perfect for brunch, lazy weekends, and easy family meals at home.
These Savoury Croissants are an easier take on classic croissants, as they do not require a beurrage. They are softer and more brioche-like than the flaky Croissants au beurre you eat in France.
In Italy, we call these rolls Cornetti, and they can be either sweet or savoury, like in this case. You can serve them plain or use them for sandwiches. I love them filled with ham and cheese.
My kids like these Savoury Croissants so much that I often make them. They also freeze very well, so you can make a double batch and keep some for later.
I sometimes prepare them for parties, and in that case, I make them smaller. Simply divide the dough into 2 balls, flatten them, and cut each one into 6 slices to get 12 smaller croissants. Enjoy!
Reasons to Make This Italian Croissant
- Italian cornetti style gives a different option from standard bread rolls.
- Easy to slice cleanly, which helps when making sandwiches for the family.
- Mild savoury flavour makes them easy to pair with many everyday fillings.
Key Ingredients for Savoury Italian Croissants
All-Purpose Flour
Gives the dough strength and shape while keeping the crumb soft and bread-like. A regular plain all-purpose flour works best, as very strong flour can make the croissants dense instead of tender.
Plain Yoghurt
Adds moisture and a gentle tang, helping create a softer crumb and a fuller taste. Full-fat plain yoghurt gives the dough a smoother feel and a richer bite once baked.
Passata or Tomato Sauce
Brushed lightly on top, it brings a mild savoury note and a hint of acidity, adding flavour without weighing down the dough.
Dried Oregano
Adds a familiar Italian herb flavour that complements the tomato topping and keeps the croissants firmly on the savoury side.
Find the complete list with measurements in the recipe card below.
How to Make Savoury Croissants
Step 1: Mix the yeast with the sugar and lukewarm milk, then set it aside to activate.
Step 2: Once frothy, transfer the mixture to the bowl of an electric mixer fitted with a dough hook. Add the flour, yoghurt, egg, and salt.
Step 3: Knead for about 20 minutes, until the dough is smooth and very elastic.
Step 4: Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.
Step 5: Roll the dough out into a circle, almost as if you were making pizza.
Step 6: Using a pizza cutter or a sharp knife, divide the circle into 6 slices. Roll each slice from the base, curve it into croissants, and place them on a baking sheet lined with baking paper, leaving about 5 cm – 2 inches of space between them.
Step 7: Let the croissants rise for 1 hour at room temperature, loosely covered with cling wrap so the surface does not dry out.
Step 8: Once risen, brush the croissants with the beaten egg yolk and a little passata or tomato sauce, then sprinkle with oregano.
Step 9: Bake in a preheated oven at 170°C – 340°F for 20–25 minutes.
Step 10: Let them cool slightly, then serve plain or use them as sandwich bread.
Frequently Asked Questions
Yes. The dough can be kneaded by hand, but it requires time and patience. Expect at least 20–25 minutes of steady kneading until the dough becomes smooth and elastic.
Simple fillings work best, such as ham and cheese, roasted vegetables, or soft spreads. Strong or very wet fillings can overpower the dough.
Yes. A small amount of finely grated cheese can be mixed into the dough, keeping additions modest so the dough still rises properly.
They pair well with soups, salads, antipasti, or simple cold cuts and cheeses, making them easy to fit into lunch or casual meals.
Extra Help from the Kitchen
Check Dough Hydration Early – Adjust with a small amount of milk or flour during the first few minutes of kneading if the dough feels overly stiff or slack, as yoghurt brands vary in thickness.
Use a Light Hand with Passata – Apply a thin layer only, as too much tomato sauce can weigh down the surface and affect oven rise and browning.
Rotate the Tray Mid-Bake – Turn the baking sheet halfway through cooking to promote even colour, especially in domestic ovens with hot spots.
Warm Before Filling – Heat croissants lightly before adding fillings to improve texture and prevent tearing when slicing.
Variations and Twists
Add Cheese Swirls – Sprinkle grated cheese over the passata before baking to add a savoury layer on the surface and pockets of melted cheese, without changing the dough or shaping method.
Include Herb Blend – Combine dried oregano with a small amount of other dried herbs before sprinkling over the croissants, adding depth while keeping the topping balanced.
Fill with Vegetable Medley – Add a small amount of cooked, well-drained vegetables at the wide end of each dough wedge before rolling, keeping the filling minimal so the dough can rise properly.
Ham and Cheese Insert – Place a thin strip of ham and a little grated cheese at the base of each wedge before shaping, so the filling stays neatly inside during baking.
Bruschetta Top Finish – Use finely chopped tomato in place of passata, brushing it lightly over the surface to give a fresher tomato taste while keeping the topping light.
Storage Information
Store baked Savoury Croissants in an airtight container at room temperature for up to 2 days. Avoid refrigerating if possible, as cold temperatures can dry out the crumb and speed up staling.
For longer storage, freeze the croissants once completely cool, wrapping them individually or placing them in a freezer-safe container. They keep well frozen for up to 2 months.
Thaw at room temperature, then reheat in a preheated oven at 180°C – 350°F for a few minutes to restore softness.
Savoury Croissants Recipe
Flaky meets soft in these Savoury Croissants, perfect for brunch, lazy weekends, and easy family meals at home.
Ingredients
- 400 g – 3 ¼ cups all-purpose flour
- 7 g – 2 tsp active dry yeast
- 200 ml – ¾ cup + 2 tsp milk – lukewarm
- 125 g – ½ cup plain yoghurt
- 1 egg
- ½ tsp salt
- 1 tsp sugar
- oregano
- 1 egg yolk – beaten
- Passata/tomato sauce to brush
Instructions
-
Mix the yeast with the sugar and lukewarm milk, then set it aside to activate.
-
Once frothy, transfer the mixture to the bowl of an electric mixer fitted with a dough hook. Add the flour, yoghurt, egg, and salt.
-
Knead for about 20 minutes, until the dough is smooth and very elastic.
-
Shape the dough into a ball, cover it, and let it rise for at least 1 hour, or until doubled in volume.
-
Roll the dough out into a circle, almost as if you were making pizza.
-
Using a pizza cutter or a sharp knife, divide the circle into 6 slices. Roll each slice from the base, curve it into croissants, and place them on a baking sheet lined with baking paper, leaving about 5 cm – 2 inches of space between them.
-
Let the croissants rise for 1 hour at room temperature, loosely covered with cling wrap so the surface does not dry out.
-
Once risen, brush the croissants with the beaten egg yolk and a little passata or tomato sauce, then sprinkle with oregano.
-
Bake in a preheated oven at 170°C – 340°F for 20–25 minutes.
-
Let them cool slightly, then serve plain or use them as sandwich bread.
I hate sweet croissants. Thanks for sharing the savory version of it. I love the flavor and can’t wait to try them in December. Is it possible for you show the shaping steps a bit elaborated?? Possibly, a video?
Love and hugs!