I love pizza! Pizza is the ultimate dinner that I really don’t know anyone who can refuse it; crunchy golden dough, tomato sauce, lots of cheese and whatever toppings you want. It’s unmistakable making pizza at home, and this is a great dinner when friends come over (along with cold beers of course).
So regular pizza comes out of our oven quite often, but I wanted to try making pizza a little differently; that’s how the next recipe was born. Pizza croissant! A rich, soft and buttery dough rolled just like a croissant filled with cheese, tomato sauce and basil or oregano. Beautiful and delicious.
I made these pizza croissants relatively small and so far, I’m not sure if that was a good idea. It was just eaten like trail mix; that’s how addictive it is! The dough is insanely soft and fluffy, the cheese stuffing melts in your mouth every single bite, and together you get the perfect snack for the summer. Plus, it’s also really fun to prepare with the kids in summer vacation.
For the dough:
- 350 grams all-purpose flour
- 10 grams of active dry yeast
- 125 ml. milk
- 50 grams of sugar
- 1 large egg
- 100 grams of melted butter
- 1 teaspoon salt
For the filling:
- 250 grams ricotta cheese
- 2 tsp. cornstarch
- 150-200 grams tomato sauce
- 200 grams of grated cheese
- Oregano or basil to taste
- 1 egg beaten
- Oregano or basil for decoration
In a mixing bowl with kneading hook attachment place flour, yeast, milk, sugar, egg, melted butter and salt and knead at medium-low speed for 10-12 minutes until uniform and slightly sticky dough is obtained.
Transfer the dough to a lightly floured surface and form a ball shape.
Place the dough ball in a slightly greased bowl, cover and allow proofing for about an hour or so until the dough doubles its volume.
Preparing pizza croissant:
Divide the dough into 2 pieces (in order to make mini croissants).
On a floured surface, roll one piece of dough to about 1-2 cm thick.
In a medium ball mix ricotta and cornstarch.
Pour half of the ricotta and spread it evenly.
Pour half of the tomato sauce and spread. Sprinkle with cheese and a little oregano.
Cut into 12 triangles (just like pizza), and roll each triangle into croissant shape.
Place the croissants on a baking tray lined with baking paper, cover and allow rising for 20 minutes in a warm place before baking.
Preheat oven to 170 Celsius degrees.
Gently brush the croissants with egg wash.
Bake for 12-18 minutes or until the croissants are golden and firm to the touch.
Cool slightly at room temperature and serve.
- The croissants can be kept in a sealed bag in the freezer for 2-3 weeks. Heat it in the oven slightly before serving.
- Instead of milk you can use water in the same amount.
- You can also add toppings like chopped mushrooms, dried tomatoes, olives and so on.