Italian Style Croissants Recipes

CROISSANTS

Steps:

• Combine yeast, warm water, and 1 teaspoon sugar. Allow to stand until creamy and frothy.
• Measure flour into a mixing bowl. Dissolve 2 teaspoons sugar and salt in warm milk. Blend into flour along with yeast and oil. Mix well; knead until smooth. Cover, and let rise until over triple in volume, about 3 hours. Deflate gently, and let rise again until doubled, about another 3 hours. Deflate and chill 20 minutes.
• Massage butter until pliable, but not soft and oily. Pat dough into a 14x8-inch rectangle. Smear butter over top two thirds, leaving 1/4-inch margin all around. Fold unbuttered third over middle third, and buttered top third down over that. Turn 90 degrees, so that folds are to left and right. Roll out to a 14x6-inch rectangle. Fold in three again. Sprinkle lightly with flour, and put dough in a plastic bag. Refrigerate 2 hours. Unwrap, sprinkle with flour, and deflate gently. Roll to a 14x6-inch rectangle, and fold again. Turn 90 degrees, and repeat. Wrap, and chill 2 hours.
• To shape, roll dough out to a 20x5-inch rectangle. Cut in half crosswise, and chill half while shaping the other half. Roll out to a 15 x 5 inch rectangle. Cut into three 5 x 5 inch squares. Cut each square in half diagonally. Roll each triangle lightly to elongate the point, and make it 7 inches long. Grab the other 2 points, and stretch them out slightly as you roll it up. Place on a baking sheet, curving slightly. Let shaped croissants rise until puffy and light. In a small bowl, beat together egg and 1 tablespoon water. Glaze croissants with egg wash.
• Bake in a preheated 475 degrees F (245 degrees C) oven for 12 to 15 minutes.

ITALIAN-STYLE CROISSANTS

Steps:

• Preheat oven to 375°. Unroll crescent dough; separate into triangles. Spread each with 1 teaspoon pesto. Roll up from the wide end and place pointed side down 2 in. apart on ungreased baking sheets. Curve ends down to form a crescent shape. , Brush with egg white; sprinkle with Italian seasoning. Bake until lightly browned, 10-13 minutes.

ITALIAN STUFFED CROISSANTS

Steps:

• Cube to chicken breast and cook in skillet, salt and pepper to taste (or use Herbs De Provence for added flavor), set aside. Thaw frozen broccoli, or if using fresh toss in with chicken to steam. Unroll the croissants onto a baking sheet and fill each with one ounce chicken 1/4 cup broccoli (more or less depending on size of rolls), and roll tightly. Don't worry if you can't get all the ends to close up, most of the time they will do so upon baking. Bake as directed on croissant can. Meanwhile: Heat the diced tomatoes, mustard and dressing in the skillet. Let simmer lightly until rolls are cooked. Spoon the tomato sauce on top of rolls and sprinkle with 1 Tablespoon grated parmesean each. I did the research and each roll is only 377 calories if ingredients and measurements are followed precisley. This makes a wonderful healthy meal. To make cheese sauce substitute for child friendly rolls, heat 3 parts Velveeta to 1 part milk, and toss in any spices you like, or even diced tomatoes!

10 ITALIAN BREAKFAST FOODS (+ RECIPE COLLECTION)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious Italian breakfast to remember!