Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Croissants & Assembly
Optional Add-ins & Garnish
Finish & Bake
Method
Prep Croissants & Filling
- 1
Preheat
Preheat the oven according to the croissant package instructions (typically 375°F / 190°C). If using pre-baked croissants that just need warming, set oven to 350°F / 175°C.
- 2
If using refrigerated ready-to-bake croissants, place them on a parchment-lined baking sheet spaced slightly apart. If using pre-baked croissants, place them on the baking sheet whole for gentle warming later.
- 3
Slice the fresh mozzarella into 8 even rounds (about 1 oz / 28 g each). If using a ball of mozzarella, pat dry with paper towel to remove excess moisture to avoid soggy croissants.
- 4
Drain and slice sun-dried tomatoes thinly if using. Rinse and pat dry baby spinach leaves if using. Set aside fresh basil leaves.
Assemble Sandwiches
- 5
If using ready-to-bake croissants: gently unroll or separate each croissant just enough to create a pocket for filling but do not fully flatten. For pre-baked croissants: slice each croissant horizontally about three-quarters of the way through to create a hinge.
- 6
Spread approximately 1 tablespoon of pesto inside the bottom half of each croissant (about 1 tbs per croissant; 8 tbs = 0.5 cup used, leaving remainder for serving).
- 7
Layer 1–1½ slices of smoked turkey breast per croissant (use 1.5 slices for larger croissants) so each sandwich has ample turkey but won’t over-stuff the pastry.
- 8
Top the turkey with one mozzarella round (about 1 oz) on each croissant. If you prefer extra cheese, use up to 1.5 oz per croissant but be mindful of melting and leakage.
- 9
Add optional fillings: a tablespoon of sliced sun-dried tomatoes, a small handful (1–2 leaves) of baby spinach, and one fresh basil leaf per croissant if using.
- 10
Close the croissant gently, pressing lightly to compress the filling so the sandwich holds together.
Finish & Bake
- 11
Brush the tops of all croissants with melted butter (about 1/2 tbs per croissant) to promote browning. If desired, sprinkle each top with a light dusting of grated Parmesan (about 1/4 tbs each).
- 12
Bake according to the croissant package instructions: for ready-to-bake croissants, bake 12–15 minutes until golden and puffed and the cheese is melted. For pre-baked croissants being warmed, bake 8–10 minutes at 350°F (175°C) until cheese is softened and croissant is warmed through. Watch closely to avoid burning.
- 13
Remove from oven and let rest 2 minutes. Sprinkle with freshly cracked black pepper to taste.
- 14
Serve warm with additional pesto on the side for dipping and extra fresh basil if desired.
