A Tradition in Family Baking

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
Ingredients
  • 1 cup water
  • ½ cup butter, room temperature
  • 1 tsp salt
  • 2 Tbsp sugar
  • 3½ cups bread flour
  • One package (2¼ tsp, ¼oz, 7g) RED STAR Active Dry Yeast
For the 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
For the 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
Instructions
Bread Machine Method
  1. 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.
Mixer Methods
  1. Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120°-130°F.

  2. 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.

  3. 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.

  4. 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
  1. 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.

  2. 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
  3. for more information.

  4. This recipe is featured at Dinners, Dishes and Desserts.
 

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