Croissant/Pizza: A Sunday Treat

I’m not sure this is much of an innovation in general, but it is for me, since I don’t generally care for pizza. Last night, I made some pizza rolls, using croissant dough and it was good.

I stretched out the croissants, using two individual pieces as one, and filled them with diced peppers (orange), onions, pizza sauce, mozzarella and mushrooms and cooked them for 22 minutes at 375. they were dang good. If I’d had room on the croissants, I would have added some spinach, but that was a right space and was filled.

The croissant gave the pizza a slightly sweet taste without a lot of sugar being used.

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