Over 2200 downloads. This is one of the easier ways to make yourself a legend. Rolled wedges of dough and savory ingredients come out of the oven as cheesy, golden "croissants" that taste even better than they look. These can rise a bit (for a chewier snack) or not (for a crispier texture). Make them up, freeze, and bake as needed –they freeze great for school lunches of after school pizza pockets (well, pizza pockets at the next level). Use BetterBaking.Com Classic Pizza Dough as the foundation dough.
1 batch BetterBaking.Com Classic Pizza Dough
1/4 cup olive oil
3 medium cloves finely crushed garlic
1/2 teaspoon mixed Italian herbs (basil and oregano)
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/4 cups purchased pizza sauce or Bottle-it-and-sell-it Favorite Pizza Sauce
3 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
6-8 ounces minced pepperoni
Melted unsalted butter or olive oil
Shredded cheese for garnish
Parmesan for garnish
Sesame seeds for garnish
Semolina or panko or cornmeal or breadcrumbs *
*Breadcrumbs work well but they burn more easily so watch out for that
Stack 2 baking sheets together and line top one with parchment paper. Lightly grease with olive oil and sprinkle with semolina.
Roll or sheet dough out to a 14-16 inch oval. Brush with olive oil. Mix crushed garlic with herbs, salt, pepper and pizza sauce. Apply to dough. Sprinkle on mozzarella and Parmesan cheeses and pepperoni. Using a large pizza wheel, cut dough into 8, 10 or 12 wedges. Roll up in crescent shape.
Brush with butter or oil, sprinkle with cheeses and place on baking sheet. Let rise 20 minutes or bake right away for a crispier croissant.
Preheat oven to 425 F. Insert baking sheet into oven, reduce heat to 400 F. and bake 25 to 30 minutes, until medium brown.
BB Test Kitchen Hint
If you are in a hurry, purchase pizzeria dough or use frozen commercial bread dough.
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
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