Cheesy Garlic Bread on Croissant Halves (12 Minutes)

Name: Cheesy Garlic Bread on Croissants
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Ingredients: 3 Croissants; 3 tablespoons salted or unsalted butter; 3 cloves garlic, finely minced, ~3 tsp, (Note 2) (or more if you like); 1/4 cup grated Parmesan cheese (or more if you like); 2 tablespoons finely chopped fresh parsley; 1 teaspoon dried herbs ((eg. Italian seasoning, thyme, oregano, basil); 1 teaspoon 1 tsp olive oil (crisper edges) or 1 tsp mayo (extra-even browning).

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5 from 1 vote

Buttery, crispy, cheesy garlic bread – ready in a snap. Simply smear Parmesan garlic-herb butter on split croissants and bake until golden. Just 5 ingredients, ~12 minutes.

Super flavorful without a gooey cheese layer. Make extra. They disappear quickly.

Stack of baked garlic bread croissants halves on a plate.

What to expect

Texture: This garlic bread croissant version has ultra-crispy, tender light layers instead of a chewy baguette loaf texture. Perfect for quick ‘garlic bread’ as they brown fast.
Cheesy with no gooey top: The Parmesan is mixed into the butter, so you get cheesy flavor without a melty cheese blanket.
Fast bake: The croissants bake in 7-8 minutes – much faster than Costco or grocery store loaves (20–25 min). We’re using a short ‘from scratch’ ingredient list, unlike most frozen Texas toast slices.
Simple method and easy to scale: Mix the Parmesan butter-herb spread, spread on split croissants and bake. Works for one or a crowd.

Ingredients – tailored to your taste

Croissants, butter, minced garlic, parsley, Parmesan cheese (dried herbs optional). — Optional: 1 tsp dried herbs.

Croissants: Buy plain all-butter croissants (not butter-flavored if possible). Day old are fine. Find them in grocery stores, Costco and bakeries.
Topping: Made by mixing soft salted or unsalted butter, Parmesan cheese, parsley, and garlic. I like to add optional dried herbs, such as oregano, thyme, Italian seasoning, or basil.

Substitutions

Parmesan: Instead, try Pecorino Romano (saltier/sharper) or Asiago (nutty)
Fresh garlic: Replace with garlic powder (equivalents are in Recipe Notes). Or roast the garlic gloves for a milder, sweeter flavor.
Fresh parsley: Use finely chopped chives or green onions for an oniony flavor. Or other fresh herbs you like. I also like to add optional dried herbs, such as oregano, thyme, Italian seasoning, or basil.
Bread: Brioche rolls have the closest texture to croissants, but won’t be quite the same. Avoid sweet/glazed croissants or crescent-roll dough.

Variations

Fat blend: You can replace 1 tsp olive oil for extra crispiness or add 1 tsp mayo for perfect browning.
Zesty finish: Add lemon zest for a bright finish.
Heat: Add 1/2-1 tsp red pepper flakes – nice with some extra dried herbs. Or mix in 1-2 tsp chili crisp or chili paste to the butter mixture.
Melty cheese option: After baking, sprinkle 1 Tbsp of grated Mozzarella cheese, Provolone, or Gruyere on each croissant half, and broil for 60-90 seconds until bubbly for extra cheesy garlic croissants.
Mini’s: If you can find mini croissants, make the recipe as an appetizer. Or cut the larger halves into thirds.

Step by step instructions

Garlic butter parmesan mixture in bowl beside split croissants on cutting board. — Mix together butter, garlic, parsley and optional dried herbs. Split croissants with a bread knife.

Prepared garlic bread croissant halves on baking sheet. — Spread butter mixture on each half. Place on baking sheet.

Baked garlic bread croissants halves on baking sheet. — Bake 7-8 minutes until golden brown.

Tip – Leftover idea

Store garlic croissants in an airtight container. To re-crisp, bake at 350°F/175°C for 5-7 minutes (or air-fry at 320°F/160°C for 3-4 minutes). Then cut into bite-size ‘croutons’ for soup – or float halves on French onion soup.

Shortcuts

Garlic: Instead of mincing/grating garlic, use garlic in the jar, tube or frozen cubes (defrosted). Alternatively, use garlic powder.
Herbs: Skip chopping fresh herbs and use 2 tsps dried Italian seasoning or other dried herbs.
Parmesan: Use fresh, grated store-bought Parmesan to avoid grating it yourself.
Prep ahead: Prepare croissants with butter mixture, flash freeze on a tray, then place in a a bag in the freezer. When ready, bake from frozen (add a minute or two). You can do this from the fridge as well.

What to serve with garlic bread croissants

Cheesy garlic bread is delicious dipped in marinara sauce or as a dipper with pastas, stews, and hearty soups. Or as a side with grilled steak. Here are a few great pairings:

spaghetti with meat sauce (classic combo)
beef and vegetable stew (perfect for dipping)
easy tomato soup (replace the homemade cheese croutons)
veal stew with wine, zest and thyme

Recipe FAQs

Can I make garlic bread croissants in the air fryer?

Yes. Preheat for more even cooking. Air fry at 350F/177C for 3-5 minutes. Check at 3 minutes and add more time if needed.

Can I skip the Parmesan?

Absolutely. Just leave it out. No other adjustments are needed besides adding a sprinkle of salt if you are using unsalted butter.

How much should I make per person?

Generally, one half of a regular garlic butter croissant is enough per person, as they are quite rich and buttery. But I always get asked for seconds, so make a few extras.

Can I make these gluten-free (GF)?

Yes. Buy GF croissants from a dedicated GF bakery or some maintstream grocers. They may need an extra 1-2 minutes to brown. If the GF croissants are very soft, split and pre-toast them for 2–3 min at 350°F/175°C (cut-side up) then spread the butter mix and bake. This helps them crisp up. Tip: watch for deep golden edges and a crisp underside.

Other breads to enjoy with garlic butter

Homemade English muffins (easy step by step): the nooks and crannies are perfect for garlic bread.
Naan bread: Soft and chewy – brush with the Parmesan garlic butter mixture once cooked.
Cheddar Bay biscuits (20 minutes) – swipe the warm biscuits with the garlic butter mixture.

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5 from 1 vote

Cheesy Garlic Bread on Croissants

Buttery, crispy, cheesy garlic bread – ready in a snap. Simply smear Parmesan garlic-herb butter on split croissants and bake until golden. Just 5 ingredients, ~12 minutes.

Prep Time5

Cook Time7

Total Time12

Course: Appetizer, Side Dish

Cuisine: American, Italian-American

Servings:

Author: Cheryl Avrich

Ingredients

▢ 3 Croissants

Parmesan Butter Mixture (Note 1)

▢ 3 tablespoons salted or unsalted butter
▢ 3 cloves garlic, finely minced, ~3 tsp, (Note 2) or more if you like
▢ 1/4 cup grated Parmesan cheese or more if you like
▢ 2 tablespoons finely chopped fresh parsley

Optional (in Butter Mixture)

▢ 1 teaspoon dried herbs (eg. Italian seasoning, thyme, oregano, basil
▢ 1 teaspoon 1 tsp olive oil (crisper edges) or 1 tsp mayo (extra-even browning).

US Measures – Metric

Instructions

HEAT OVEN TO 400F/204C. Line a baking sheet with parchement or foil for easier cleanup.
MAKE BUTTER MIXTURE: Soften butter (Note 3). In a small bowl, mix soft butter, garlic, parmesan and parsley with a fork until well combined. (Add optional 1 tsp dried herbs (I do), olive oil or mayo if you like)
PREPARE CROISSANT: Split croissants in half horizontally (top open like a book). Use a serrated knife and saw gently as the layers are delicate. Place cut side up on baking sheet. Spread about 1 tablespoon of butter mixture on each half of croissant. If using unsalted butter, you can lightly sprinkle with kosher salt (Parmesan is salty so butter mixture first).
BAKE: Place baking sheet with croissants on the middle rack and bake 7-8 minutes until golden brown.
To add a melty cheese layer, see Note 4. For air fryer instructions, see Note 5.

Recipe Notes

Butter mixture substitutions
- Parmesan: Use Pecorino Romano (saltier/sharper) or Asiago (nutty)
- Garlic: Replace with garlic powder (see below). Or roast the garlic cloves for a milder, sweeter flavor.
- Fresh parsley: Use finely chopped chives or green onions for an oniony flavor or other fresh herbs you like.
Garlic powder equivalents: 1 garlic clove = 1/8 tsp garlic powder = 1/4 tsp granulated garlic.
How to soften butter quickly:
- Grate it using a box grater
- Use the microwave ‘soften’ button if you have one (don’t melt), or
- Place in a sealed bag and run under warm (not hot) water for 5-10 minutes.
Add a melty cheese layer: After baking, sprinkle ~1 Tbsp per half of shredded mozzarella, provolone, or Gruyère and broil 60–90 seconds until bubbly for extra cheesy garlic bread.
Air fryer instructions: Preheat for more even cooking. Air fry at 350F/177C for 3-5 minutes. Check at 3 minutes. Add more time if needed.
Other variations
- Cheeseless: Skip the Parmesan cheese
- Zesty finish: Add 1/2-1 tsp. lemon zest
- Heat: Add 1/2-1 tsp red pepper flakes or mix in 1-2 tsp chili crisp or chili paste to the butter mixture.
- Minis: If you can find mini croissants, make the recipe as an appetizer. Or cut the large halves into thirds.
Shortcuts
- Garlic: Use jarred/tube garlic or frozen cubes (defrosted) or garlic powder.
- Herbs: Skip the chopping and use 2 tsps dried Italian seasoning or other dried herbs.
- Parmesan: Use fresh, finely grated store-bought Parmesan
Make ahead/freeze
- Make in morning: Butter halves, cover, refrigerate up to 6 hours; bake straight from cold (add 1–2 min baking time).
- Freeze unbaked: Flash-freeze buttered halves on a tray, then bag. Bake from frozen at 400F/204C, add a few minutes if needed. Freeze up to 2 months.