You will describe these little pies as versatile and delicious. They are sensational served warm with your favorite cheese, sausage or vegetable filling.
Yield: 30 croutes
- 1 cup water
- ½ cup butter, room temperature
- 1 tsp salt
- 2 Tbsp sugar
- 3½ cups bread flour
- One package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
For the cheese filling (for 15 croutes)
- 1 egg
- ½ cup ricotta cheese
- 2 Tbsp grated Parmesan cheese
- 2 tsp chopped parsley
- 1 cup shredded mozzarella cheese
For the sausage cheese filling (for 15 croutes)
- ½ pound bulk pork sausage, browned and drained
- ¾ cup grated Swiss cheese
- 2 tsp prepared mustard
- 1 Tbsp prepared horseradish
Bread Machine Method
- Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order specified in your owner’s manual. Select dough/manual cycle. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, ½ to 1 TBSP at a time. If it is too wet and sticky, add 1 TBSP of flour at a time. See our Bread Machine section for more helpful tips and information.
- Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120°-130°F.
- Hand-Held Mixer Method: Combine dry mixture, water and butter in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in enough remaining flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Add additional flour if necessary. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Stand Mixer Method: Combine dry mixture, water and butter in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add remaining flour and knead with dough hook(s) 5 to 7 minutes until smooth and elastic. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
- Food Processor Method: Put dry mixture in processing bowl with steel blade. While motor is running, add water and butter. Process until mixed. Continue processing, adding remaining flour until dough forms a ball. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.
Shaping and Baking
- Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 6 parts. Divide each part into 5 pieces. Pat each piece into a 4-inch circle; place on greased cookie sheet. Spoon about 1 tablespoon FILLING on each circle. Fold the circle in half and seal edges by pressing with fingers, then with a fork. Brush tops with beaten egg. Bake in preheated 400°F oven for 12 to 15 minutes. Remove from cookie sheet. Serve warm.
- You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use ½ tsp Instant yeast (or ¾ tsp Active Dry yeast) per cup of flour in your recipe. Visit our
- for more information.
- This recipe is featured at Dinners, Dishes and Desserts.