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Croutes

Croutes
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
0

Reviews

Ingredients

  • 3 1/2 cups bread flour, divided
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 cup water (120-130°F)
  • 1/2 cup butter (room temperature)
  • 1 large egg (beaten, for egg wash)

Cheese filling

  • Filling for 15 croutes
  • 1 large egg
  • 1/2 cup ricotta cheese
  • 2 tablespoons grated Parmesan cheese
  • 2 teaspoons chopped parsley
  • 1 cup shredded mozzarella cheese

Sausage and cheese filling

  • Filling for 15 croutes
  • 1/2 pound bulk pork sausage (browned and drained)
  • 3/4 cup grated Swiss cheese
  • 2 teaspoons prepared mustard
  • 1 tablespoon prepared horseradish

Instructions

  • In stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. Add warm water and butter to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 4 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a firm dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Prepare filling(s): add ingredients in large bowl(s), mix to combine. Set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles. Divide dough into 6 equal 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 egg wash.
  • Preheat oven to 400°F.
  • Bake for 12 to 15 minutes. Remove from cookie sheet. Serve warm.

Notes

Get Bread Machine Method here.
Photo by Dinners, Dishes and Desserts.

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Review & Comments

Rory | Reply

Do these freeze well?

Red Star Yeast | Reply

Hi Rory – Yes, you can freeze the baked product. Let them fully cool, then wrap in aluminum foil and freeze. When ready to eat, microwave for 2-3 minutes on high or bake at 350°F for 20 minutes. No need to thaw.
Happy baking!

Julie G | Reply

I’d love to make these, freeze and take to my daughter’s family. Any suggestions on the best way to accomplish this? Bake then freeze, make and freeze to bake later, etc?

Red Star Yeast | Reply

Hi Julie – Yes, you can freeze the baked product. Let them fully cool, then wrap in aluminum foil and freeze. When ready to eat, microwave for 2-3 minutes on high or bake at 350°F for 20 minutes. No need to thaw.
Happy baking!

Tina | Reply

So, basically a calzone, only with less filling?

Red Star Yeast | Reply

Hi Tina,
It is similar, but croutes have a richer dough than calzones or pizza dough.
Happy baking!
Carol

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