Name: Mini Prosciutto & Pesto Croissants (5 Ingredients)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 sheets frozen puff pastry, partially thawed; 150g tub store-bought basil pesto dip ((See Notes)); 5 slices thinly sliced prosciutto, each torn into 4 pieces; ¼ cup small fresh basil leaves or larger torn leaves; 2 egg yolks, lightly beaten ((See Notes))

Jump to Recipe Print Recipe

Preparing these Mini Prosciutto & Pesto Croissants is a breeze, perfect for effortless party preparations. Utilizing a convenient store-bought pesto dip and frozen puff pastry sheets, these delightful, crunchy, and savory bites come together in no time. What’s even better? The recipe requires just five simple ingredients, ensuring a quick and crowd-pleasing treat for any gathering or get-together!

MIni Prosciutto & Pesto Croissants on baking tray

Why you’ll love these savoury bites

What’s not to love about these savoury puff pastry bites. Here’s why you will love them…..

MADE WITH JUST 5 INGREDIENTS
That’s the beauty of these. I love a good 5 ingredient or less recipe that tastes and looks good. Those 2 things are definitely covered here
QUICK TO MAKE
With only 20 minutes of your time, you can have these ready to go into the oven
EYE PLEASING
These savoury bites are pleasing to the eye and look great on platters. Who doesn’t eat with their eyes?
TASTY & DELICIOIUS
Using a store bought basil dip is the secret to getting the flavour in there without having to add other huge flavours
ADAPATABLE
Make it your own with ingredients you already have. Maybe you have some homemade rocket or kale pesto, sundried tomato pesto or another thick flavoured dip. Use this instead of a basil pesto dip. You could also use another cured meat such as salami, jamon serrano, ham etc

How to make

These are so quick and easy; you’ll have them ready for the oven in no time!

Cut Pastry – slice each sheet of puff pastry into 5 long triangles. NB* the triangles will be of different sizes and that is OK!!! You can’t cut equal ones, just do your best. Once rolled up they look great. Line 2 baking tray with baking paper.
Top Pastry – spread a small heaped teaspoon of the dip onto each triangle and roughly spread out. Top with a small piece of prosciutto and a couple of basil leaves.
Roll Up – roll each triangle up, starting from the wide end and rolling towards the point of the triangle then transfer to prepared baking trays.
Egg Wash & Bake – brush each mini croissant with the egg wash then bake in a 200C (180C) oven for 20-25 minutes or until golden brown and puffed. Serve hot or warm.

Step by step (4 ) to make savoury croissants

Make ahead and storage

The croissants can be made ahead of time and baked just before serving. Here’s how:

Make as directed without the egg wash. Place onto one baking tray as this will take up less room in the fridge. Cover with plastic wrap and store in the fridge until ready to bake.
They can be stored in the fridge for up to 12 hours before baking. Perfect to make in the morning and bake in the evening.
When ready to bake, divide the croissants between 2 baking trays, brush with egg yolk and bake as directed. Serve hot, warm or at room temperature.
If there is any leftovers (which I doubt), once cool, store in an airtight container for up to 3 days. Reheat in a 160C oven for 6-7 minutes or until piping hot.