Stuffed Croissants: Pizza Style!

I’ve been on a stuffed-anything kick lately. It all started with the feta, mozzarella, turkey and spinach Stromboli that I made with my mom a few weeks ago. We used croissants instead of pizza dough and dipped them in warm marinara sauce.

A few days later, I made a breakfast variation of stuffed croissants, using cheddar, sausage and egg. I glazed them with maple syrup right out of the oven. They were heavenly!

Then I made pizza croissants, as shown above. (Tonight I made homemade hot pockets with mixed veggies and cheddar.)

I’m going to tell you how I made the pizza croissants, since they turned out pretty good. You can make these with pizza dough, but since I love croissants (just ask my sister), I love this version even more.

  1. Buy the ready-to-bake croissant dough in the canister to make things quick. 
  2. Layer with mozzarella and your favorite pizza toppings (sans the sauce) and roll them up. 
  3. Bake according to the package directions, adding a few minutes for the stuffing. 
  4. Allow them to sit for a couple minutes once you remove them from the oven and serve with warm marinara sauce

They are delectable and fast!

Quick Clean-Up Tip: As you can see from my photo, I always line my cookie sheets with aluminum foil to save myself from having to wash the pans every time I use them. As long as nothing runs off the side of the foil, all I have to do is crumple the foil and toss. Usually the pan is clean and ready for the next use!

I’m linking this recipe to Tempt My Tummy Tuesday


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