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Merguez & Fontina Stuffed Croissants

Buttery croissants filled with browned, gently spiced merguez and melted fontina. Cook the sausage first, then warm the filled croissants just long enough for the cheese to soften.

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Merguez & Fontina Stuffed Croissants by Gordon Ramsay — recipe photo

Buttery croissants filled with browned, gently spiced merguez and melted fontina. Cook the sausage first, then warm the filled croissants just long enough for the cheese to soften.

15 min
Prep time
20 min
Cook time
35 min
Total time
8
Yield

Ingredients

3 ingredients
Per serving545 kcal
Fat
34g
Carbs
33g
Protein
24g

Whole recipe (8 servings): 4360 kcal

  • 450 g merguez sausage, casings removed
  • 150 g fontina cheese, grated
  • 8 medium butter croissants

Method

5 steps
  1. Heat the oven to 180°C (350°F) and line a baking tray with parchment.
  2. Cook the merguez in a skillet over medium heat, breaking it into small pieces, until browned and cooked through, 7–9 minutes. If using a thermometer, the centre should reach 71°C (160°F). Drain excess fat and let the sausage cool for 5 minutes.
  3. Slice each croissant lengthwise, keeping one long edge attached so it opens like a hinge.
  4. Divide the sausage and fontina among the croissants. Close them gently and arrange on the tray.
  5. Bake for 8–10 minutes, until the croissants are warm and the cheese has melted. Serve hot.

Recipe notes

Helpful tips

  • Use croissants that are a day old if you have them; they hold the filling neatly.
  • Let the cooked sausage cool briefly before filling so the cheese does not melt before baking.
  • Serve with a crisp green salad or a spoonful of harissa yogurt.

Equipment

  • Large skillet
  • Baking tray
  • Parchment paper
  • Knife and cutting board
  • Instant-read thermometer (optional)

Storage

Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a 180°C (350°F) oven until hot; the croissants are best fresh.

Additional tips

  • Merguez can be spicy. Cook the sausage fully before filling; ground sausage should reach 71°C (160°F). Handle the hot tray carefully.

Recipe inspiration

Inspired by Gordon Ramsay

Watch video

Estimated nutrition

Per serving: 545 calories

Fat: 34 g · Carbs: 33 g · Protein: 24 g

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