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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



  • 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


  • 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.


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

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Review & Comments

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!

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