Easy Pizza Croissants Ham Cheese

Easy Pizza Croissants have become my secret weapon for quick weeknight dinners and fun party snacks. Imagine the buttery tenderness of croissants stuffed with gooey mozzarella and savory ham then kissed with zesty ketchup and baked until golden. This twist on classic pizza disappears fast every time I serve it especially when my family wants something special but there is just not enough time for full-blown pizza making.

Ingredients

• Ham: adds hearty flavor and a protein boost Choose a quality ham that is not too salty For the best texture dice it small so every croissant has an even bite
• Mozzarella: brings the stretchy creamy melt Look for a block and shred it yourself for ultimate ooze Pre-shredded sometimes has less melt
• Ketchup or tomato sauce: gives the classic pizza tang Use a thick sauce for less sogginess or your favorite ketchup
• Oregano: brings a familiar herbal note If possible use dried Mediterranean oregano for boldness
• Instant yeast: gives the dough its rise Always check the expiration for active yeast
• Sugar: jump-starts yeast activity and adds a hint of sweetness
• Warm milk: helps hydrate and tenderize the dough Full-fat milk is ideal for best crumb
• Flour: forms the dough’s backbone Opt for unbleached all-purpose for slight chew
• Salt: enhances flavor and conditions the dough Fine sea salt dissolves best
• Warm water: hydrates the dough and triggers gluten
• Vegetable oil: keeps the dough soft Choose neutrals like canola or sunflower

For the glaze

• Egg: gives gold color and finish
• A dash of oil: helps shine and crispness
• Paprika powder: adds lovely color and a gentle smokiness Use sweet not hot paprika

Step-by-Step Instructions

Activate the Yeast:

Mix instant yeast sugar and warm milk in a bowl Let this sit for ten minutes until bubbly and fragrant This ensures your yeast is alive which makes for light croissants

Prepare the Dough:

Combine flour salt warm water and vegetable oil in a large mixing bowl Add in the activated yeast mixture now Knead the dough by hand or mixer for about five to eight minutes until smooth and elastic Add a teaspoon of oil beneath and over the dough to prevent sticking Wrap it in plastic and let rest covered for thirty minutes at room temp for an easy rise

Mix the Filling:

Dice ham small for even distribution Shred the mozzarella fresh for ideal melt Combine with ketchup and oregano in a medium bowl Stir until evenly mixed and set aside

Shape and Fill:

Unwrap dough Divide into two equal halves Roll out each half into a smooth rectangle about half an inch thick For even pieces use a pizza cutter to split dough lengthwise and make shallow slits along each long edge

Roll the Croissants:

Spoon filling along the center of each strip Roll tightly from one end to enclose filling making sure ends are sealed well Line your baking tray with parchment and arrange croissants snuggly Slice big logs to fit tray as needed Repeat with remaining dough and filling Cover with a clean towel and let rise again for thirty minutes

Glaze and Bake:

Preheat the oven to 390 degrees Fahrenheit Beat one egg with a teaspoon of oil and the paprika for the glaze Brush each croissant generously Sprinkle with extra oregano for extra pizza flavor if you wish Bake for twenty-five minutes until deep golden color

Cool and Enjoy:

Remove from oven Let cool for five minutes so filling settles Serve warm for maximum cheesy pull

Pin

When I make these I always sneak a little extra mozzarella into a few for my youngest who is obsessed with cheese She loves guessing which croissant has the biggest cheese pull at the table

Storage Tips

Store leftover croissants in an airtight container at room temperature for up to twenty-four hours or up to three days in the fridge Reheat briefly in the oven to revive their texture For longer storage freeze individually wrapped croissants and reheat directly from frozen

Ingredient Substitutions

You can swap ham for cooked chicken turkey or your favorite plant-based deli slices Mozzarella is flexible too try cheddar provolone or even a blend Tomato sauce can be replaced by marinara or pizza sauce Paprika in the glaze is optional or swap for a pinch of chili powder for extra warmth

Serving Suggestions

Slice croissants into bite-size pieces for party platters Serve with a side of marinara or ranch for dipping These pair great with a crisp salad or steamed veggies for an easy meal presentation

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Cultural and Historical Notes

Pizza-inspired breads have roots in many cultures from Italian stromboli to Turkish pide This recipe has a touch of European hybrid thinking marrying the soft croissant shape with classic pizza flavors in a way that feels both homey and novel

Recipe Questions & Answers

→ Can I use different cheese other than mozzarella?

Yes, cheddar or gouda work well and provide a different flavor and melt.

→ Is it necessary to use instant yeast for the dough?

Instant yeast is quick and easy, but you can substitute active dry yeast; just let it activate a bit longer.

→ Can these croissants be made ahead?

Absolutely. Prepare them up to the pre-bake step, refrigerate overnight, and glaze just before baking.

→ How do I store leftovers?

Keep cooled croissants in an airtight container at room temperature for one day or refrigerate for up to three days.

→ Can I replace ham with another filling?

Try cooked chicken, turkey, or sautéed mushrooms for a vegetarian option.