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.
- Buy the ready-to-bake croissant dough in the canister to make things quick.
- Layer with mozzarella and your favorite pizza toppings (sans the sauce) and roll them up.
- Bake according to the package directions, adding a few minutes for the stuffing.
- 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