The pizza croissants are a clever recipe: ready-made pizza dough, your choice of filling, and there you have it, a quick appetizer, snack, or last-minute aperitif. The pizza croissants are so delicious they will surely disappear quickly, loved by both adults and kids! Some ideas for filling? You can make them with tomato and mozzarella (but both the sauce and the mozzarella must be well-dried), ricotta and spinach, cooked ham and mozzarella, basically, you can add whatever you like, and they will always be delicious.
Don’t worry if you see a two-hour rest among the instructions. It’s an optional step that I prefer to do if I’m not in a hurry because I find the final result is better.
Not to be missed
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 20 Pieces
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
This is a bit of a ‘to taste’ recipe because the quantities are minimal: I season a little tomato pulp and add more if needed. Inside, you only need a little of the ham and mozzarella. The pizza mozzarella is a 14 oz block, and you’ll probably use half of it. The ham tray is 3.5 oz, but a couple of slices, maybe three, will suffice. It’s not difficult to eyeball it in this case.
- 1 sheet ready-made pizza dough (rectangular)
- to taste tomato pulp
- to taste salt
- 1 tablespoon extra virgin olive oil
- to taste dried oregano
- to taste garlic powder (optional)
- to taste cooked ham
- to taste pizza mozzarella
Tools
- 1 Bowl
- 1 Pizza Cutter for pizza
- 1 Mat reusable parchment paper
Steps
I made the croissants not too large because I wanted bite-sized pieces, but if you prefer, you can make them a different size, and obviously, you will have fewer pieces. If you buy a round pizza dough, you will get eight wedges.
Take the pizza dough out of the fridge and unroll it: you should have a rectangle approximately 18 x 13 inches. If it’s smaller, gently roll it out with a rolling pin. Let it acclimate for an hour at room temperature. Cut the pizza dough in half lengthwise and cut each half into ten triangles with a 2-inch base (if you want them larger, you can make an 8-inch base). Fill each triangle with a teaspoon of tomato pulp seasoned with oil, salt, oregano, and garlic, add a small piece of cooked ham and a few small cubes of mozzarella. Roll the triangles tightly from the base to the tip. Place them on a baking sheet lined with reusable parchment paper, cover them, and let them rise for an hour. Brush the croissants with a bit of tomato pulp and bake in a preheated oven at 355°F for 20/25 minutes.
Notes
If you’re in a hurry, you can prepare and bake without letting them acclimate and rise. Ready-made pizza dough can also be used like this, but when I have time, I let it rest because the result is better.
