You will describe these little pies as versatile and delicious. They are sensational served warm with your favorite cheese, sausage or vegetable filling.
THIS RECIPE MAKES 30 CROUTES
THIS RECIPE MAKES 30 CROUTES
- 1 cup Water
- ½ cup Butter, room temperature
- 1 tsp Salt
- 2 TBSP Sugar
- 3+1/2 cups Bread Flour
- 2+1/4 tsp Active Dry Yeast
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
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
- This recipe is featured at Dinners, Dishes and Desserts.
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.