Prep 1 hr
Cook 20 mins
These are a fabulous cross between bread rolls, croissants and pizza. Don't let my super detailed instructions put you off, they're really easy to make, even if you're a beginner at working with yeast and kneading dough. Basically, the idea is you make a dough, roll it out into a 'pizza', top the pizza, slice it, roll each slice into 'croissant' shape, then bake. I made mine with two different kinds of fillings but you could make them all the same if you like (just double the filling ingredients). And don't necessarily use the fillings I suggest - use your imagination! Try any combination of: chopped salami, chopped semi-dried tomatoes, sauteed mushrooms, chopped herbs, camembert, goats cheese, chopped capscium (peppers), sliced olives, pesto, tapenade, etc, etc. Times given below don't include 1 hour for the dough to rise.
- 5 cups bread flour
- 1 tablespoon dried yeast
- 1 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1 teaspoon dried herbs
- 3 tablespoons oil
- 1 tablespoon honey
- 2 cups luke warm water
- 2 tablespoons tomato paste
- 1 cup parmesan cheese, grated
- 1 cup ham, chopped (or cooked bacon)
- 1⁄2 red onion, finely chopped
- 1⁄4 cup pesto sauce (I used a shop bought chilli, capsicum, cashew and parmesan pesto dip)
- 100 -150 g camembert cheese, finely sliced
- 6 semi dried tomatoes, chopped
- 2 eggs, beaten
- First make the dough. Put all the dry ingredients into a large mixing bowl and stir to combine.
- Make a well in the centre and add the oil, water and honey.
- Use a wooden spoon to mix as much as possible, then hoe in with your hands - make sure they're clean!
- When you have a nice sticky ball with most of the flour incorporated, turn out onto a floured board or bench.
- If the mixture seems too wet or too dry, just add a little more flour or warm water. It's very forgiving.
- Now, knead the dough for about 5-10 minutes until it is smooth and elastic - again, if it feels too sticky or too dry, just keep sprinkling on a little more flour or a little more water.
- When you can shape your dough into a nice, smooth round ball, place it into a large, oiled bowl, cover loosely with plastic wrap, drape a clean tea towel over the top and place it in a warm, but not hot, place to rise.
- It will take about an hour (perhaps a little longer) for the dough to double in size.
- When it has risen, turn the dough out onto a floured board or bench and divide into two roughly equal portions.
- Put one portion aside, and cover it with a tea towel until needed.
- Set your oven to 180C (350F) and make sure there are two racks near the centre of the oven to accommodate two baking trays.
- Now, shape the first portion of dough into a nice round ball and then, using a rolling pin, roll out into a round 'pizza' shape, about 8mm (1/3") thick (don't worry if it's not perfectly round, close enough will do).
- Spread 'pizza' with tomato paste (or pesto or whatever you have chosen), then evenly sprinkle over the remaining toppings.
- Cut one slice from the 'pizza' about 9-10cm (3 1/2 - 4") wide at the edge and pull it away so you can work with it.
- What you're going to do now is roll it up into a 'croissant' shape.
- Roll up the 'pizza slice' starting at the 'crust' edge and working down towards the point, pulling out the edges gently as you go.
- Sit it on the bench so that the pointy bit comes over the top towards you and points down.
- Now curl both ends around to the front to form a crescent shape.
- (I think it looks a bit like a crab at this stage, and you're curling the 'legs' around to meet at the front of the body. And don't worry if your crescents look a bit 'wonky' they'll be fine once they're cooked.).
- Place the finished crescent onto a baking tray lined with silicone paper.
- Repeat cutting a slice, and rolling up, until you have used up all of the first 'pizza'.
- Finally, using a pastry brush, paint the tops of the crescents with the beaten egg, and if you like, sprinkle over any topping that has spilled out onto the bench.
- Now, take the second piece of dough, form into a ball, roll out into a 'pizza shape', spread with pesto (or whatever you have chosen) and sprinkle on toppings evenly.
- Slice (one piece at a time) and roll up, putting each completed crescent onto a second lined baking tray.
- Brush over beaten egg and if you like, sprinkle over any leftover topping.
- Place trays into the preheated 180C (350F) oven for 15-20 minutes or until nicely golden brown and firm to touch.
- Remove from oven, cool slightly on racks, and serve warm.
- Leftover crescents can be frozen, thawed and re-heated in the oven.
These were great (as all of Kookaburra's recipe seem to be). I made them exactly as described. Apart from a couple unrolling and some of the camembert oozing out, they turned out just as I hoped. I served them straight out of the oven with Kookaburra's Hungarian soup on a cold Canberra night and it went down a treat. The remaining crescents are going into school lunches. I would suggest going for a half portion, i.e., one 'pizza', for people not used to yeast cookery. I didn't bother with the glaze and they were fine. I've since discovered the trick to stop them unrolling is to put the 'point' of the triangle underneath the crescent.