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Croutes

You will describe these little pies as versatile and delicious. They are sensational served warm with your favorite cheese, sausage or vegetable filling.

 

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This recipe makes 30 croutes
Ingredients
Water1 cup
Butter, room temperature1/2 cup
Salt1 tsp
Sugar2 TBSP
Bread Flour3+1/2 cups
Active Dry Yeast2+1/4 tsp
CHEESE FILLING for 15 Croutes
Egg1
Ricotta cheese1/2 cup
Grated Parmesan cheese2 TBSP
Chopped parsley2 tsp
Shredded mozzarella cheese1 cup
SAUSAGE CHEESE FILLING for 15 Croutes
Bulk pork sausage, browned and drained1/2 pound
Grated Swiss cheese3/4 cup
Prepared mustard2 tsp
Prepared horseradish1 TBSP
Directions

This recipe is featured at Dinners, Dishes and Desserts.

Bread Machine Method

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, 1/2 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

Combine yeast, 1 cup flour, and other dry ingredients. Heat water to 120°-130°F.
  

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
  

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.
 

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

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.

 

 

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 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our

for more information.

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