Bread Machine 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
Ingredients
Dough
- 1 cup water
- 1/2 cup butter
- 3 1/2 cups bread flour
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
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
Egg Wash
- 1 large egg (beaten)
Instructions
- Have water at 80°F and all other ingredients at room temperature. Place ingredients in pan in the order recommended by manufacturer. 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, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Once cycle is complete, go to next step.
- Prepare filling: add ingredients in large bowl, 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 Traditional Bread Making Method here.
Photo by Dinners, Dishes and Desserts.
