Bacon Croissant Recipe

Preheat and prep

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a nonstick silicone mat. If using frozen croissant dough, thaw according to package directions until pliable but still cool.

Combine the softened cream cheese, grated cheddar, and freshly ground black pepper in a small bowl. Stir until smooth and evenly mixed; set aside. In a separate small bowl, beat the egg with 1 tablespoon water to make an egg wash and set near your work surface.

Place bacon slices in a single layer in a cold skillet. Turn heat to medium and cook, turning occasionally, until bacon is about 75–85% done (still slightly pliable, not fully crisp), about 6–8 minutes depending on thickness. This prevents over-crisping in the oven and keeps croissants easy to bite.

Transfer bacon to a paper towel–lined plate to drain. When cool enough to handle, cut each slice in half crosswise to make 24 shorter pieces (or leave whole if using smaller croissants).

If using preformed croissants: slice each croissant lengthwise about two-thirds of the way (leave a hinge) and open gently. If using unbaked croissant dough triangles: roll each triangle slightly to form the croissant shape according to package instructions, but pause before baking.

Spread about 2 teaspoons of the cheese-cream mixture inside the cut of each croissant (or a thin line along the wide end of each unbaked triangle before rolling). Do not overfill — the filling should be a thin layer so croissants can seal and bake evenly.

Place 2 bacon half-slices (or 1 whole slice if using small croissants) inside each croissant on top of the cheese mixture. Sprinkle about 2 tablespoons of grated cheddar over every 3 croissants (approximately 1 tablespoon per croissant) so there is melted cheese inside and a little on top when baked.

If you used unbaked dough triangles and added fillings before rolling, carefully roll to enclose the filling, tucking and sealing the ends gently. If using preformed croissants, close the croissant and press lightly to seal.

Arrange assembled croissants on the prepared baking sheet, spaced about 1 inch apart. Brush each croissant lightly with the egg wash (this gives a glossy, golden finish). If desired, sprinkle a pinch of extra grated cheddar on top of each croissant.

Bake in the preheated 375°F (190°C) oven for 12–16 minutes, or until croissants are puffed and deep golden brown. If croissants were pre-baked (store-bought fully baked), bake at 350°F (175°C) for 6–8 minutes just to warm and melt cheese.

Remove from oven and let rest 3–5 minutes on the baking sheet to avoid burns from hot filling.

If using, sprinkle chopped chives or parsley over the croissants. Serve warm with maple syrup on the side for dipping. Enjoy.