Pizza Croissants
Making croissants has never been this easy! With just a few ingredients, you can turn a can of dough into delicious pizza croissants. Perfect for lunch or a quick snack.
Servings: 6 croissants
Ingredients
- 1 can refrigerated crescent roll dough 8 oz / 6 large crescents
- 35 grams tomato paste
- 6-12 slices Salami about 1–2 slices per croissant
- Shredded cheese mozzarella works great
- 1 egg beaten
- Italian seasoning + extra shredded cheese
Instructions
- Preheat your oven to 400°F/(200°C (conventional oven).
- Unroll the crescent dough and separate it into triangles along the perforated lines.
- Cut a small slit (about 1 inch/2.5 cm) in the center of the short side of each triangle. This helps when rolling them up.
- Spread a thin layer of tomato paste over each triangle.
- Top with slices of salami and sprinkle with shredded cheese.
- Roll up the croissants, starting from the wide end and rolling toward the tip.
- Place them on a lined baking sheet. It’s okay if the sides open slightly - you can gently press them closed if you prefer, but it’s not necessary.
- Brush the croissants with the beaten egg and sprinkle with extra cheese and Italian seasoning.
- Bake for about 15 to 20 minutes, or until golden brown and cooked through.
- Let them cool slightly before serving, they taste even better once they’ve had a minute to set. They’re also delicious cold!
Tips
Don't add too much filling to the crescent roll dough or the croissants won't roll up properly.
How to store
Store in an airtight container in the refrigerator for up to 2-3 days.