Name: Egg-Stuffed Crescent Rolls with Parma Ham and Basil Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 can crescent rolls (makes 6 large crescents); 6 slices Parma ham (or another nice Italian ham of your choice); 12 fresh basil leaves (or to taste); 1/4 cup sun dried tomatoes (30 g); 6 eggs (small, hardboiled); 2/3 cup aged cheese (or other nice cheese of your choice – 70 g); 1/4 cup Parmesan cheese (25 g); Pepper (to taste); Salt (to taste)

Jump to Recipe

Introduction

These crescents stuffed with egg combine flaky, buttery pastry with savory Italian flavors for a delightful snack or breakfast treat. Filled with parma ham, fresh basil, sun-dried tomatoes, and cheese, they bring a burst of taste in every bite.

Two cut pieces of a pastry roll are placed on a white plate. Each piece has three clear layers: the outer layer is a golden-brown, flaky puff pastry wrapping; inside is a firm white boiled egg white; and at the center, a bright yellow egg yolk. There are small bits of leafy greens and some dark spots in the filling around the egg white, creating texture and color contrast. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 can crescent rolls (makes 6 large crescents)
6 slices parma ham (or another nice Italian ham of your choice)

12 fresh basil leaves (or to taste)
1/4 cup sun dried tomatoes (30 g)

6 small hardboiled eggs
2/3 cup aged cheese (or other nice cheese of your choice – 70 g)

1/4 cup parmesan cheese (25 g)
Pepper (to taste)
Salt (to taste)

Instructions

Step 1: Preheat the oven according to the directions on the crescent rolls package and line a baking sheet with parchment paper.
Step 2: Roll out the crescent dough and separate it into individual pieces.
Step 3: On each piece, layer a slice of parma ham, two basil leaves, some sun dried tomatoes, one hardboiled egg, and sprinkle with aged cheese. Season with a pinch of salt and pepper.

Step 4: Carefully roll up each crescent around the filling and place them seam-side down on the prepared baking sheet.
Step 5: Bake according to the package instructions or until the crescents are golden brown, about 10 to 20 minutes.

Tips & Variations

For extra flavor, try adding a little garlic butter brushed on the dough before adding the fillings.

Substitute parma ham with prosciutto or smoked ham based on your preference.
Use goat cheese or mozzarella instead of aged cheese for a creamier texture.
Add a pinch of chili flakes inside for a subtle heat.

Storage

Store leftover crescents in an airtight container in the refrigerator for up to 3 days. Reheat them in a preheated oven at 350°F (175°C) for 5–7 minutes to retain the crispiness. Avoid microwaving to keep the pastry flaky.

How to Serve

The image shows a white plate on a white marbled surface holding a cut open pastry roll with two halves placed side by side. Each half reveals a thick layer of golden brown, flaky crust outside, a white layer of hard-boiled egg white inside, and a bright yellow yolk in the center. There are also small green leafy bits and some dark spots, possibly raisins or spices, visible in the thin filling layer around the egg. Tiny crumbs are scattered on the plate around the pastry. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh eggs instead of hardboiled eggs?

For this recipe, hardboiled eggs are best since they hold their shape inside the crescent. Using fresh uncooked eggs may cause leakage and affect baking.

Can I prepare these crescents ahead of time?

Yes, you can assemble the crescents up to a few hours before baking. Keep them refrigerated until ready to bake, then place straight into the oven as directed.