If you love flaky croissants, gooey mozzarella sticks, and the fiery kick of Nashville hot chicken, then these Nashville hot croissants are going to blow your mind. This recipe takes buttery croissant dough, wraps it around melty mozzarella, and coats the golden-baked pastries in a sweet and spicy Nashville hot glaze. Finished with a cooling ranch dip, these croissants are the perfect balance of crispy, cheesy, spicy, and sweet—making them ideal for brunch or an indulgent snack.
Inspired by the viral Nashville Hot Mozzarella Sticks from Chili’s, these Nashville Hot Croissants take everything people love about crispy, spicy, cheesy bites and wrap them in flaky, buttery pastry. This fusion of sweet heat and melty cheese elevates a classic snack into something truly irresistible. Whether you’re a croissant lover or a heat seeker, this recipe delivers bold flavor with a rich, buttery twist.
This delicious croissant recipe makes a delicious appetizer for a spring or summer party or game day if you are in the US. If you are looking for some more fun appetizers with a twist, try my Jalapeño popper wontons or my Cheeseburger Spring Rolls.
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Ingredients
Croissant Dough – Using ready-made croissant dough means you can skip the hassle of laminating pastry. It bakes up perfectly crisp and flaky, creating the ideal shell for our cheesy filling.
Mozzarella Cheese – I love using a block of mozzarella instead of shredded cheese because it melts into a satisfyingly gooey center. Cutting it into thick rectangles ensures maximum cheese pull in every bite!
Egg Wash – Brushing the croissants with beaten egg before baking gives them that irresistible golden-brown sheen and a crisp exterior.
Nashville Hot Glaze – This is where the magic happens. The combination of butter, brown sugar, honey, sriracha, smoked paprika, cayenne pepper, and garlic powder creates the signature Nashville hot croissants sauce which is bold, spicy, and just the right amount of sticky.
Ranch & Chopped Parsley – A drizzle of ranch cools down the heat, while parsley adds a pop of freshness to balance the richness.
See recipe card for quantities.
Instructions
- Step 1: Cut your mozzarella block into six equal rectangular chunks. Lay out a croissant dough triangle on a clean surface and place a piece of mozzarella at the base of the triangle. Roll the dough over the mozzarella, pinching the edges after the first fold to fully enclose the cheese. Continue rolling into a classic croissant shape, tucking in the sides slightly. Brush with beaten egg wash to create a perfectly golden crust.
- Step 2: Place the croissants on a lined baking tray and bake at 200°C (400°F) for about 12 minutes, or until puffed and beautifully golden.
- Step 3: While the croissants bake, prepare the glaze. In a small saucepan over low heat add in brown sugar, honey, sriracha, smoked paprika, cayenne pepper, and garlic powder. Stir until well combined and the butter is melted, then transfer to a bowl.
- Step 4: Once baked, brush each croissant generously with the Nashville hot glaze, ensuring they’re coated in that fiery, buttery goodness.
5. Step 5: Sprinkle with chopped parsley and serve with a side of ranch for dipping.
Hint: To prevent cheese from leaking out, pinch the edges tightly before rolling. A small egg wash seal before baking helps keep all the melty goodness inside.
Substitutions for Nashville hot croissants
Croissant Dough – Swap croissant dough for puff pastry for a similarly flaky texture, or use crescent roll dough for a softer, more pillowy bite. For a homemade twist, laminated biscuit dough can work in a pinch.
Mozzarella Cheese – Use cheddar for a sharper flavor, provolone for a mild, creamy melt, or Monterey Jack for a good balance of stretch and smoothness. If you want a gooier pull, try fontina.
Egg Wash – Replace egg wash with milk for a lighter golden finish, cream for extra richness, or melted butter for a slightly crispier alternative Butter – Swap butter for ghee if you want a deeper, nuttier flavor, or use coconut oil for a dairy-free alternative with a subtle sweetness. Olive oil can work in a pinch, though it will slightly alter the taste.
Sauce substitutes
Butter – Swap butter for ghee if you want a deeper, nuttier flavor, or use coconut oil for a dairy-free alternative with a subtle sweetness. Olive oil can work in a pinch, though it will slightly alter the taste.
Brown sugar – Use coconut sugar for a more caramel-like depth, maple syrup for a smoother sweetness, or honey for a natural alternative that blends well with the spicy glaze.
Honey – Substitute honey with agave syrup for a vegan option, maple syrup for a richer, earthier taste, or golden syrup for a similar sticky sweetness.
Sriracha – Try sambal oelek for a chunkier, spicier alternative, gochujang for a fermented depth, or hot sauce (like Frank’s RedHot) for a tangy heat.
Smoked paprika – Use regular paprika for a milder, less smoky flavor, chipotle powder for an extra kick, or a dash of liquid smoke to replicate the smokiness.
Cayenne pepper – Replace cayenne with red pepper flakes for a slightly milder heat, chili powder for a smoky warmth, or hot paprika for a bit of spice with more depth.
Garlic powder – Swap garlic powder for fresh minced garlic for a more intense bite, roasted garlic for a sweeter, mellower flavor. Or use onion powder if you just need an aromatic boost.
Ranch dressing – Use blue cheese dressing for a tangier, funkier pairing, garlic aioli for a creamy and garlicky alternative. Greek yogurt mixed with herbs could be used for a lighter option.
Chopped Parsley – Replace parsley with chopped cilantro for a fresh, citrusy pop. Or use chives for a mild oniony bite, or fresh basil for a slightly sweet and peppery contrast.
Variations
Spicy Jalapeño Popper Croissants – Add sliced jalapeños inside with the mozzarella, and swap ranch for a cream cheese dip. The extra spice and creaminess make for an addictive bite.
BBQ Bacon Croissants – Wrap crispy bacon around the mozzarella before rolling it in croissant dough. Replace the Nashville glaze with a smoky BBQ butter for a sweet-savory twist.
Buffalo Blue Cheese Croissants – Mix crumbled blue cheese into the glaze and swap sriracha for buffalo sauce. Serve with extra blue cheese dressing for a bold, tangy kick.)
Equipment
Storage
These Nashville Hot Croissants are best eaten fresh, but they can be stored and reheated while keeping their flaky texture. To store, place cooled croissants in an airtight container and refrigerate for up to 3 days. If stacking, separate layers with parchment paper to prevent sticking.
For freezing, wrap each croissant individually in plastic wrap, then place them in a freezer-safe bag. They’ll stay fresh for up to a month. To reheat, bake at 180°C (350°F) for 5-7 minutes straight from the fridge, or 8-10 minutes from frozen. Avoid microwaving, as it can make them soggy.
If reheating multiple croissants, a quick air fryer blast at 180°C (350°F) for 3-5 minutes crisps them up beautifully. Brush with extra Nashville glaze after reheating for that just-baked flavor!.
Top Tip
For crispier croissants, bake for 10 minutes, brush with glaze, then return to the oven for 2 more minutes. This caramelizes the sauce while keeping the inside gooey.
FAQ
Yes, Nashville hot is known for its intense heat, thanks to cayenne pepper and hot sauce, but it’s also balanced with butter and sweetness. You can adjust the spice level by tweaking the cayenne, making it milder or extra fiery to suit your taste.
Chili’s Nashville Hot Mozzarella Sticks are a limited-time menu item, often available during promotions. Check their app or website for availability, or ask your local Chili’s if they still offer them. If unavailable, you can easily recreate these croissants instead at home with this recipe. I have no access to chili's in the UK so these are perfect!
Unlike regular hot sauces, Nashville hot sauce is butter-based, creating a rich, spicy glaze rather than a thin, vinegar-forward sauce. The mix of cayenne, paprika, and honey gives it a signature balance of heat, smokiness, and sweetness! Making it perfect for fried foods.
Related
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Pairing
These are my favorite dishes to serve with these Nashville Hot Croissants:
Recipe
Mozzarella Filled Nashville Hot Croissants
Equipment
- Baking tray
- mixing bowls
Ingredients
- 340 g croissant dough 6-8 triangles
- Block of mozzarella cheese 100g, 6-8 thick rectangular slices
- 1 egg beaten
- 60 g butter
- 1 tablespoon brown sugar
- 1 tablespoon honey
- 1 tablespoon sriracha
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- Ranch and chopped parsley for serving
Instructions
- Cut your mozzarella block into six equal rectangular chunks. Lay out a croissant dough triangle on a clean surface and place a piece of mozzarella at the base of the triangle. Roll the dough over the mozzarella, pinching the edges after the first fold to fully enclose the cheese. Continue rolling into a classic croissant shape, tucking in the sides slightly. Brush with beaten egg wash to create a perfectly golden crust.340 g croissant dough, Block of mozzarella cheese, 1 egg
- Place the croissants on a lined baking tray and bake at 200°C (400°F) for about 12 minutes, or until puffed and beautifully golden.
- While the croissants bake, prepare the glaze. In a small saucepan over low heat add in brown sugar, honey, sriracha, smoked paprika, cayenne pepper, and garlic powder. Stir until well combined and the butter is melted, then transfer to a bowl.60 g butter, 1 tablespoon brown sugar, 1 tablespoon honey, 1 tablespoon sriracha, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper, 1 teaspoon garlic powder
- Once baked, brush each croissant generously with the Nashville hot glaze, ensuring they’re coated in that fiery, buttery goodness.
- Sprinkle with chopped parsley and serve with a side of ranch for dipping.Ranch and chopped parsley
