With just 3 ingredients you can make these shortcut Savory Pesto Cruffins that are delicious for breakfast or a snack and easy for kids to make ready in 30 minutes. They make a great bread roll to serve for dinner or Thanksgiving as well!
I know you might be wondering, what in the world is a cruffin?
A cruffin is a pastry that combines a croissant and a muffin. The first known cruffin was made in Australia in 2013 and they were popularized in San Francisco in 2014. Since then, cruffins have been adapted and made all around the world.
Cruffins can be filled with a variety of creams, jams, or curds. Depending on the filling, cruffins can make a delicious dessert or a savory snack.
This version can also make a good savory breakfast or brunch option with my easy egg breakfast casserole or serve it alongside orange and lemon slow cooker turkey roast and mashed potatoes for a super easy and delicious dinner.
How do you shape cruffins?
Cruffins are often shaped by using a regular muffin tin. You could also use individual baking cups if you wanted to make only a few at a time or use disposable ones to give them away as gifts to friends.
Traditionally, cruffins are made of what’s called a laminated bread dough, which means that there are layers of dough and butter which when baked become light and flaky.
To make the process easier, puff pastry is a great substitute but when working with kids I find the croissant dough even easier to work with and a bit more forgiving.
Ingredients
- croissants
- pesto
- Italian seasoning
- flour
Possible substitutions:
Like I mentioned above, if you would like you can make these with puff pastry instead of the croissants. The baking time will be a little different so watch for them to turn a golden brown.
How to make this:
- Preheat the oven to 350 degrees F and spray a muffin tin with cooking spray.
- Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
- Spread the pesto on one layer of croissant dough.
- Top with the second layer of croissant dough.
- Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.
- Top each with a sprinkle of Italian seasoning.
- Place each roll in the prepared muffin tin.
- Bake for approximately 20 minutes, or until the cruffins are golden brown.
- Remove and let cool slightly before serving.
Top tips for cooking with kids
Let the kids use a pastry brush and “paint” the pesto on the dough. They will also enjoy sprinkling the herb “fairy dust” over the dough before it goes in the oven.
For younger kids, do the cutting for them and then let them help roll up the dough and place in the tins.
These are very easy to make sweet instead of savory. Use lemon curd or Nutella instead of the pesto and dust with powdered sugar instead of the herbs. Or let your children come up with their own flavor combinations!
See here for more tips on cooking with kids!
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Other bread roll recipes you may like:
Equipment
- Muffin tin
- Cooking spray
- Rolling pin
- Pizza wheel cutter
Ingredients
- 2 cans croissant rolls
- 4 Tablespoons pesto
- 1 Tablespoon Italian seasoning
- 1/4 cup flour for rolling
Instructions
- Preheat the oven to 350 degrees F.
- Open both cans of croissants and roll them out on a floured surface. Make sure the perforations are no longer there.
- Spread the pesto on one layer of croissant dough.
- Top with the second layer of croissant dough.
- Slice the dough into long strips. Roll each strip up, similar to a cinnamon roll.
- Top each with a sprinkle of Italian seasoning.
- Place each roll in a prepared muffin tin. (I sprayed each with cooking spray).
- Bake for approximately 20 minutes, or until the cruffins are golden brown.
- Remove and let cool slightly before serving.
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