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Pizza Croissant

Servings 24 mini pizza criossant
Author נטלי

Ingredients

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

To brush:

  • 1 egg beaten
  • Oregano or basil for decoration

Instructions

Dough:

  1. 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.
  2. Transfer the dough to a lightly floured surface and form a ball shape.
  3. 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:

  1. Divide the dough into 2 pieces (in order to make mini croissants).
  2. On a floured surface, roll one piece of dough to about 1-2 cm thick.
  3. In a medium ball mix ricotta and cornstarch.
  4. Pour half of the ricotta and spread it evenly.
  5. Pour half of the tomato sauce and spread. Sprinkle with cheese and a little oregano.
  6. Cut into 12 triangles (just like pizza), and roll each triangle into croissant shape.
  7. Place the croissants on a baking tray lined with baking paper, cover and allow rising for 20 minutes in a warm place before baking.

Baking:

  1. Preheat oven to 170 Celsius degrees.
  2. Gently brush the croissants with egg wash.
  3. Bake for 12-18 minutes or until the croissants are golden and firm to the touch.
  4. Cool slightly at room temperature and serve.

Recipe Notes

  • 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.