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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




  • 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)


  • 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.


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

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Review & Comments

Penny | Reply

Is this better to freeze before baking or after?

Red Star Yeast | Reply

Hi Penny,

I would freeze after, that way you don’t affect the activity of your yeast.

Happy Baking!

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