18 Irresistible Savory Baking Recipes Perfect for Any Occasion

Craving something warm, cheesy, or downright delicious? Whether you’re hosting a cozy gathering or just treating yourself, savory baking is the answer. From flaky hand pies to golden-cheese pull bread, these 18 irresistible recipes are guaranteed to steal the show—no fancy skills required. Get ready to roll up your sleeves and bake your way to comfort food heaven. Trust us, your taste buds will thank you!

Cheesy Garlic Herb Pull-Apart Bread

This gooey, garlicky pull-apart bread is the ultimate crowd-pleaser—perfect for game day or cozy nights in!

Ingredients:

• 1 (16 oz) loaf unsliced sourdough or Italian bread
• 1/2 cup (1 stick) unsalted butter, melted
• 4 cloves garlic, minced
• 1 tbsp chopped fresh parsley
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. Cut the bread into 1-inch cubes without slicing all the way through (keep the base intact).
3. In a bowl, mix melted butter, minced garlic, parsley, oregano, and salt. Brush generously between every crevice of the bread.
4. Stuff mozzarella and Parmesan between the cuts, pressing gently to close.
5. Wrap the loaf in foil and bake for 15 minutes. Uncover and bake 10 more minutes until cheese bubbles and edges crisp.

The magic? Each tearable chunk is buttery, herby, and packed with stretchy cheese—no dipping sauce needed!

Tip: For extra flavor, add a pinch of red pepper flakes to the butter mixture.

Spinach and Feta Stuffed Pastry Swirls

These flaky, savory swirls are packed with creamy feta and garlicky spinach—perfect for brunch or as a party appetizer that disappears fast!

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1 cup frozen chopped spinach, thawed and squeezed dry
• 4 oz crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Mix filling: In a bowl, combine spinach, feta, Parmesan, garlic, oregano, and black pepper.
3. Roll & fill: Unfold puff pastry on a lightly floured surface. Spread filling evenly over the sheet, leaving a 1/2-inch border. Roll tightly into a log, starting from the long edge.
4. Slice & bake: Cut the log into 1-inch thick slices. Place swirls cut-side up on the baking sheet, brush with egg wash, and bake for 20–22 minutes until puffed and golden.

The contrast of crisp pastry against the tangy, herbed filling makes these irresistible hot or at room temperature. Tip: For extra crunch, sprinkle sesame seeds on top before baking!

Savory Parmesan and Rosemary Shortbread

These buttery, savory shortbread cookies are studded with nutty Parmesan and fragrant rosemary—perfect for pairing with wine or crumbling over soup.

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups all-purpose flour
• 1 cup finely grated Parmesan cheese
• 1 tbsp fresh rosemary, finely chopped
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

1. Preheat oven to 325°F. Line a baking sheet with parchment paper.
2. In a large bowl, beat 1 cup softened butter with a hand mixer until creamy. Add 2 cups flour, 1 cup Parmesan, 1 tbsp rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Mix just until a crumbly dough forms.
3. Turn dough onto a lightly floured surface and knead gently into a smooth log (about 2″ in diameter). Wrap in plastic and chill for 30 minutes.
4. Slice dough into 1/4″-thick rounds and arrange on the baking sheet 1″ apart. Bake for 18–20 minutes until edges are golden. Cool completely on a wire rack.

The magic here? Unlike sweet shortbread, these crisp up with a savory depth from the Parmesan and a piney kick from rosemary—ideal for nibbling with cocktails.

Tip: For extra flair, press a tiny rosemary sprig onto each cookie before baking.

Caramelized Onion and Goat Cheese Tart

This Caramelized Onion and Goat Cheese Tart is the perfect balance of sweet, tangy, and buttery—ideal for a fuss-free yet impressive appetizer or light meal.

• 1 sheet frozen puff pastry, thawed
• 2 tbsp olive oil
• 2 large yellow onions, thinly sliced
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 oz goat cheese, crumbled
• 1 tbsp fresh thyme leaves
• 1 tbsp honey

1. Preheat oven to 400°F. Roll out the puff pastry on a parchment-lined baking sheet, trimming edges to form a neat rectangle. Prick all over with a fork and bake for 15 minutes until lightly golden.
2. Meanwhile, heat olive oil in a skillet over medium-low. Add onions, sugar, salt, and black pepper. Cook, stirring occasionally, for 25 minutes until deeply golden and caramelized.
3. Spread caramelized onions evenly over the pre-baked pastry. Scatter goat cheese and thyme leaves on top. Drizzle with honey.
4. Bake for another 10–12 minutes until the cheese softens and the edges are crisp. Let cool slightly before slicing.

The magic here? The honey’s floral sweetness cuts through the rich goat cheese, while the onions add a melt-in-your-mouth savoriness. Serve warm or at room temperature—it’s equally good either way.

Tip: For extra crunch, sprinkle toasted walnuts over the tart before baking.

Bacon and Cheddar Scones

These savory scones are flaky, buttery, and packed with crispy bacon and sharp cheddar—perfect for brunch or a lazy weekend breakfast.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup cooked bacon, chopped
• 1/2 cup sharp cheddar cheese, shredded
• 1/2 cup whole milk
• 1 large egg

Instructions:

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in the cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the bacon and cheddar cheese until evenly distributed.
5. In a small bowl, whisk together 1/2 cup milk and the egg. Pour into the dry ingredients and stir just until a shaggy dough forms.
6. Turn the dough onto a floured surface, gently knead 2–3 times, then pat into a 1-inch-thick circle. Cut into 8 wedges.
7. Arrange scones on the baking sheet and bake for 18–20 minutes, until golden brown.

The secret to these scones? The bacon fat subtly flavors the dough, making every bite irresistibly rich. Serve warm with a smear of butter for maximum comfort.

Tip: Freeze unbaked scones for up to a month—just add 2–3 extra minutes to the bake time straight from the freezer!

Sun-Dried Tomato and Olive Focaccia

This sun-dried tomato and olive focaccia is a savory, golden loaf packed with Mediterranean flavors—perfect for tearing apart and sharing with friends.

• 3 ½ cups all-purpose flour
• 1 ½ cups warm water (110°F)
• 2 tsp active dry yeast
• 1 tbsp honey
• 1 tsp salt
• ¼ cup extra-virgin olive oil, plus 2 tbsp for drizzling
• ½ cup chopped sun-dried tomatoes (oil-packed)
• ½ cup pitted Kalamata olives, roughly chopped
• 1 tbsp flaky sea salt
• 1 tbsp fresh rosemary leaves

1. In a large bowl, whisk together warm water, yeast, and honey. Let sit for 5 minutes until foamy.
2. Add flour, 1 tsp salt, and ¼ cup olive oil. Stir until a shaggy dough forms, then knead on a floured surface for 5 minutes until smooth.
3. Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour or until doubled.
4. Press dough into a greased 9×13-inch baking pan. Dimple the surface with your fingers, then scatter sun-dried tomatoes, olives, and rosemary on top. Drizzle with 2 tbsp olive oil and sprinkle with flaky sea salt.
5. Bake at 400°F for 20–25 minutes until golden and crisp at the edges. Cool slightly before slicing.

The sun-dried tomatoes caramelize slightly in the oven, adding a sweet depth that balances the briny olives and fragrant rosemary.

Tip: For extra flavor, let the dough rest overnight in the fridge after step 3—just bring to room temperature before baking.

Savory Mushroom and Thyme Galette

This rustic galette is a showstopper with its buttery crust and earthy mushroom filling—perfect for a cozy dinner or impressing guests without fuss.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 2 tbsp olive oil
• 1 lb mixed mushrooms (cremini, shiitake, or button), sliced
• 1 small shallot, finely chopped
• 2 garlic cloves, minced
• 1 tbsp fresh thyme leaves
• 1/4 tsp black pepper
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten (for egg wash)

Instructions

1. Make the crust: In a bowl, whisk together 1 1/4 cups flour and 1/2 tsp salt. Cut in 1/2 cup cold butter until pea-sized crumbs form. Drizzle in 3 tbsp ice water, mixing until dough just comes together. Shape into a disk, wrap, and chill for 30 minutes.
2. Cook the filling: Heat 2 tbsp olive oil in a skillet over medium. Add mushrooms and cook until browned, 8–10 minutes. Stir in shallot, 2 minced garlic cloves, 1 tbsp thyme, and 1/4 tsp black pepper; cook 2 minutes more. Remove from heat.
3. Assemble: Roll dough into a 12-inch circle on parchment. Sprinkle with 1/4 cup Parmesan, leaving a 2-inch border. Spread mushroom mixture over cheese. Fold edges over, pleating as you go. Brush crust with beaten egg.
4. Bake: Transfer galette (on parchment) to a baking sheet. Bake at 400°F for 25–30 minutes until golden. Let cool 5 minutes before slicing.

The flaky crust and umami-rich mushrooms shine here, with thyme adding a subtle herbal note that ties it all together.

Tip: For extra crispness, preheat your baking sheet in the oven before adding the galette.

Roasted Red Pepper and Pesto Pinwheels

These vibrant pinwheels are a party favorite—bursting with sweet roasted peppers, creamy pesto, and melty cheese, all wrapped in flaky puff pastry.

Ingredients:

• 1 sheet (about 8 oz) frozen puff pastry, thawed
• 1/3 cup basil pesto (store-bought or homemade)
• 1/2 cup jarred roasted red peppers, patted dry and finely chopped
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/4 tsp garlic powder
• 1 large egg, beaten (for egg wash)

Instructions:

1. Prep: Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll: Unfold the puff pastry on a lightly floured surface. Roll gently to smooth seams, creating a 10×12-inch rectangle.
3. Layer: Spread 1/3 cup pesto evenly over the pastry, leaving a 1/2-inch border. Sprinkle with chopped red peppers, 1/2 cup mozzarella, 1/4 cup Parmesan, and 1/4 tsp garlic powder.
4. Roll & Slice: Tightly roll the pastry lengthwise into a log. Brush with beaten egg, then slice into 12 equal rounds (about 3/4-inch thick).
5. Bake: Place pinwheels cut-side down on the baking sheet. Bake for 18–20 minutes until puffed and golden.

The contrast of the crisp pastry with the gooey, herb-filled center makes these irresistible at room temperature or warm—perfect for grabbing straight off the tray!

Tip: For cleaner slices, chill the rolled log for 15 minutes before cutting.

Cheesy Zucchini and Corn Muffins

These Cheesy Zucchini and Corn Muffins are the perfect savory bite—moist, flavorful, and packed with fresh veggies and melty cheddar.

• 1 ½ cups all-purpose flour
• ½ cup yellow cornmeal
• 2 tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• ½ tsp black pepper
• 1 cup shredded zucchini (squeezed dry)
• ½ cup fresh or frozen corn kernels
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• ½ cup buttermilk
• ¼ cup melted unsalted butter
• 2 tbsp honey

1. Preheat oven to 400°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk together 1 ½ cups flour, ½ cup cornmeal, 2 tsp baking powder, ½ tsp baking soda, 1 tsp salt, and ½ tsp black pepper.
3. Fold in shredded zucchini, corn, and 1 cup cheddar cheese until evenly distributed.
4. In another bowl, whisk 2 eggs, ½ cup buttermilk, ¼ cup melted butter, and 2 tbsp honey. Pour into the dry ingredients and stir until just combined.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, until golden and a toothpick comes out clean.

The secret? Squeezing the zucchini dry keeps these muffins tender but never soggy, while the honey adds a subtle sweetness that balances the sharp cheese.

Tip: For extra crunch, sprinkle a little extra cornmeal on top before baking.

Parmesan and Black Pepper Crackers

These buttery, cheesy crackers are packed with bold black pepper and a salty Parmesan punch—perfect for snacking straight out of the oven or pairing with your favorite dip.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup grated Parmesan cheese (plus extra for sprinkling)
• 4 tbsp cold unsalted butter, cubed
• 1 tsp freshly cracked black pepper
• 1/2 tsp kosher salt
• 3–4 tbsp ice water

Instructions:

1. Prep dough: In a food processor, pulse the flour, 1/2 cup Parmesan, 1 tsp black pepper, and 1/2 tsp salt until combined. Add the cold butter and pulse until the mixture resembles coarse crumbs.
2. Bind: Drizzle in 3 tbsp ice water, pulsing until the dough just comes together. If needed, add 1 more tbsp water.
3. Shape: Roll the dough into a 10-inch log, wrap in plastic, and chill for 30 minutes.
4. Slice & bake: Preheat oven to 375°F. Slice the log into 1/4-inch rounds, place on a parchment-lined baking sheet, and sprinkle with extra Parmesan. Bake for 15–18 minutes until golden at the edges.

The secret? Letting the dough rest ensures ultra-crispy edges with a tender center—ideal for cheese lovers who crave texture contrast.

Tip: For extra kick, add a pinch of cayenne to the dough or finish with flaky sea salt after baking.

Savory Pumpkin and Sage Scones

These Savory Pumpkin and Sage Scones are the perfect balance of earthy sweetness and herby warmth—ideal for a cozy brunch or afternoon snack.

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp granulated sugar
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/2 cup canned pumpkin puree
• 1/3 cup heavy cream, plus extra for brushing
• 1 large egg
• 2 tbsp fresh sage, finely chopped
• 1/4 cup grated Parmesan cheese

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups flour, 1 tbsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tbsp sugar.
3. Cut in 1/2 cup cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs.
4. In a separate bowl, mix 1/2 cup pumpkin puree, 1/3 cup heavy cream, 1 egg, and 2 tbsp sage. Pour into dry ingredients and stir until just combined.
5. Turn dough onto a floured surface, knead gently, and pat into a 1-inch-thick circle. Cut into 8 wedges and transfer to the baking sheet.
6. Brush tops with heavy cream and sprinkle with 1/4 cup Parmesan. Bake for 18–20 minutes until golden and firm.

The Parmesan creates a crispy, savory crust that contrasts beautifully with the tender pumpkin interior. Tip: For extra flakiness, freeze the butter cubes for 10 minutes before mixing.

Herbed Potato and Cheddar Tart

This rustic tart is a savory showstopper—layers of tender potatoes, sharp cheddar, and fresh herbs baked into a golden, flaky crust.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 lb Yukon Gold potatoes, thinly sliced (1/8-inch thick)
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tbsp chopped fresh rosemary
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F. Unfold the puff pastry onto a parchment-lined baking sheet and prick all over with a fork.
2. Toss the potato slices with olive oil, thyme, rosemary, garlic powder, salt, and black pepper until evenly coated.
3. Sprinkle half the cheddar over the pastry, leaving a 1-inch border. Layer the potatoes in overlapping rows, then top with remaining cheese. Fold the edges of the pastry inward to create a rustic crust.
4. Brush the crust with beaten egg. Bake for 30–35 minutes until the potatoes are tender and the crust is deep golden.

The magic here? The potatoes soften just enough while the edges stay crisp, and the herbs infuse every bite without overpowering. Serve warm or at room temperature—it’s equally good either way.

Tip: For extra crunch, sprinkle the crust with flaky salt before baking.

Spinach and Ricotta Stuffed Rolls

These fluffy rolls hide a creamy, garlicky spinach and ricotta filling—perfect for pulling apart at brunch or as a savory side.

Ingredients:

• 1 (16 oz) package frozen spinach, thawed and squeezed dry
• 1 cup whole-milk ricotta
• 1/2 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (13.8 oz) tube refrigerated pizza dough
• 1 tbsp olive oil
• 1/2 tsp dried oregano

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix spinach, ricotta, Parmesan, egg, garlic, salt, and black pepper until combined.
3. Unroll pizza dough on a floured surface. Spread filling evenly over the dough, leaving a 1-inch border. Roll tightly into a log, pinching the seam to seal.
4. Cut log into 8 even slices. Place cut-side up on the baking sheet. Brush tops with olive oil and sprinkle with oregano.
5. Bake 20–25 minutes until golden and puffed. Serve warm.

The ricotta stays luxuriously creamy inside while the rolls bake up golden and tender—great for dunking in marinara!

Tip: For extra flavor, add a pinch of red pepper flakes to the filling.

Caramelized Shallot and Gruyère Bread Pudding

This savory bread pudding is the ultimate comfort food, with sweet caramelized shallots and nutty Gruyère melting into every bite.

Ingredients:

• 3 tbsp unsalted butter, divided
• 4 large shallots, thinly sliced (about 1 1/2 cups)
• 1 tsp kosher salt, divided
• 1/2 tsp freshly ground black pepper
• 1/4 tsp sugar
• 4 cups day-old crusty bread, torn into 1-inch pieces
• 1 1/2 cups grated Gruyère cheese
• 3 large eggs
• 1 1/2 cups whole milk
• 1 tbsp Dijon mustard
• 1/4 tsp freshly grated nutmeg

Instructions:

1. Preheat oven to 375°F. Grease an 8×8-inch baking dish with 1 tbsp butter.
2. Melt remaining 2 tbsp butter in a skillet over medium-low heat. Add shallots, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp sugar. Cook, stirring occasionally, until deeply golden (about 15 minutes).
3. In a large bowl, toss bread with caramelized shallots and 1 cup Gruyère. Transfer to the baking dish.
4. Whisk eggs, milk, Dijon, nutmeg, and remaining 1/2 tsp salt. Pour evenly over bread. Press down lightly to submerge. Top with remaining 1/2 cup Gruyère.
5. Bake 35–40 minutes until puffed and golden with crisp edges. Let rest 10 minutes before serving.

The magic here is in the slow-cooked shallots—their sweetness balances the rich cheese, while the bread stays custardy inside with a crackly top.

Tip: For extra texture, use a mix of sourdough and brioche.

Savory Sweet Potato and Chorizo Hand Pies

These flaky hand pies pack a punch with smoky chorizo and creamy sweet potato—perfect for on-the-go lunches or game-day snacks.

Ingredients:

• 1 tbsp olive oil
• 1/2 lb fresh chorizo, casings removed
• 1 medium sweet potato, peeled and diced (about 1 1/2 cups)
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 sheet frozen puff pastry, thawed
• 1 egg, beaten (for egg wash)

Instructions:

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Heat olive oil in a skillet over medium heat. Add chorizo and cook, breaking it into crumbles, for 5 minutes until browned. Stir in sweet potato, smoked paprika, salt, and pepper. Cook for 8–10 minutes, stirring occasionally, until the potato is tender. Let cool slightly.
3. Roll out puff pastry on a lightly floured surface into a 12-inch square. Cut into 4 equal squares. Spoon 1/4 of the chorizo mixture onto one half of each square, leaving a 1/2-inch border. Fold the pastry over to form triangles, pressing edges with a fork to seal.
4. Brush tops with beaten egg. Bake for 20–22 minutes until golden and puffed.

The contrast of flaky pastry with the spiced, slightly sweet filling makes these hand pies irresistible. They’re even better dipped in a cooling cilantro-lime crema!

Tip: For extra crispness, brush the pastry with melted butter instead of egg wash.

Roasted Garlic and Herb Cheese Bread

This pull-apart bread is loaded with melty cheese, fragrant roasted garlic, and fresh herbs—perfect for sharing (or not!).

Ingredients:

• 1 large loaf crusty sourdough or Italian bread (about 1 lb)
• 1 whole head garlic
• 2 tbsp olive oil, divided
• 1/2 cup unsalted butter, softened
• 1/4 cup finely chopped fresh parsley
• 2 tbsp chopped fresh chives
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese

Instructions:

1. Roast the garlic: Preheat oven to 400°F. Slice off the top 1/4 of the garlic head to expose cloves, drizzle with 1 tbsp olive oil, wrap in foil, and roast for 40 minutes until soft. Cool slightly, then squeeze cloves into a bowl.
2. Prepare the bread: Without cutting through the bottom, make 1-inch crosshatch slices into the loaf. Place on a foil-lined baking sheet.
3. Make the herb butter: Mash roasted garlic with softened butter, parsley, chives, oregano, and 1/2 tsp salt until combined.
4. Stuff and bake: Generously spread herb butter between cuts, then stuff with mozzarella and Parmesan. Drizzle with remaining 1 tbsp olive oil. Bake at 375°F for 15-20 minutes until cheese bubbles and bread is crisp.

The roasted garlic melts into the buttery crevices, creating pockets of savory richness in every bite.

Tip: For extra crispness, broil for 1-2 minutes at the end—just watch closely!

Tomato and Basil Galette with Parmesan Crust

This rustic Tomato and Basil Galette with a flaky Parmesan crust is summer’s answer to pizza—simple, vibrant, and begging to be eaten al fresco.

• 1 ¼ cups all-purpose flour
• ½ cup grated Parmesan cheese
• ½ tsp salt
• ½ cup (1 stick) cold unsalted butter, cubed
• 3–4 tbsp ice water
• 2 medium tomatoes, sliced ¼-inch thick
• ¼ cup fresh basil leaves, torn
• 1 tbsp olive oil
• 1 tsp balsamic vinegar
• ½ tsp garlic powder
• 1 egg, beaten (for egg wash)

1. Make the crust: In a food processor, pulse 1 ¼ cups flour, ½ cup Parmesan, and ½ tsp salt. Add ½ cup cold butter; pulse until pea-sized crumbs form. Drizzle in 3 tbsp ice water, pulsing until dough clumps. Add 1 more tbsp water if needed. Shape into a disk, wrap in plastic, and chill 30 minutes.
2. Prep filling: Toss tomato slices with 1 tbsp olive oil, 1 tsp balsamic vinegar, and ½ tsp garlic powder. Set aside.
3. Assemble: Roll dough into a 12-inch circle on parchment paper. Arrange tomatoes in the center, leaving a 2-inch border. Sprinkle with torn basil. Fold edges over, pleating as you go. Brush crust with beaten egg.
4. Bake: Transfer galette (on parchment) to a baking sheet. Bake at 400°F for 25–30 minutes until crust is golden and tomatoes are tender.

The Parmesan crust adds a savory depth that balances the juicy tomatoes, while the basil brightens every bite—no fork required!

Tip: For extra crispness, sprinkle the crust with a little extra Parmesan before baking.

Savory Cornmeal and Cheddar Waffles

These savory cornmeal and cheddar waffles are crispy on the outside, fluffy on the inside, and packed with sharp cheddar flavor—perfect for brunch or a hearty breakfast-for-dinner situation.

• 1 cup all-purpose flour
• 1 cup fine cornmeal
• 1 tbsp granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1/4 tsp black pepper
• 1 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup unsalted butter, melted
• 1 1/2 cups shredded sharp cheddar cheese
• 2 scallions, thinly sliced

1. Preheat your waffle iron to medium-high heat (about 375°F) and lightly grease it.
2. In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, baking powder, baking soda, salt, and black pepper.
3. In another bowl, whisk the buttermilk, eggs, and melted butter until smooth. Pour the wet ingredients into the dry and stir until just combined (a few lumps are fine). Fold in the cheddar cheese and scallions.
4. Scoop about 1/2 cup batter onto the hot waffle iron and cook for 4–5 minutes, until golden brown and crisp. Repeat with remaining batter.

The cornmeal gives these waffles a satisfying crunch, while the melted cheddar creates little pockets of gooey goodness in every bite. Serve them with a drizzle of hot honey or a dollop of sour cream for extra flair.

Tip: For extra-crispy waffles, let them rest on a wire rack in a 200°F oven while you finish the batch.

Conclusion

With 18 irresistible savory baking recipes, there’s something here for every occasion—whether it’s a cozy family dinner or a festive gathering. We hope these dishes inspire your next kitchen adventure! Don’t forget to try your favorites, leave a comment below, and share the love by pinning this roundup. Happy baking!