Croizone Sandwich From Scratch

Hi guys!

So tell me. . .have you ever missed pizza in the middle of eating a sandwich? and started craving a croissant while chewing on your pizza? I know the grass...I mean, the bread always seems better on the other side, but wait till I take down the fences on this one!

Today I'll show you, how to prepare my version of the croizone-- a sandwich that's actually a pizza within a croissant... so confusing but so yummy. All soft, buttery layers with an earthy mushroom filling...

You can also make croizones with store bought croissant dough but that'd turn out like a huge puff pastry & won't give the sandwich feel. The method I'm going to show you here produces a croissant + sandwich bread hybrid...to give us the best of both worlds!

Now let's make the softest croizone or croissant bread calzone (call it what you like) from scratch!

Supplies

For dough:

400 g all purpose flour
250 ml warm milk
1 tsp dry active yeast
3 tsp sugar
a dash of salt
1 tsp butter or ghee

(If you halve the above measurements, that should be enough for 3 - 4 sandwiches.)

For layering:
Unsalted butter (around 1 tablespoon for each croizone)

For stuffing:
Chopped Mushrooms, Capsicum, onion
Ground black pepper
Dried oregano
Marinara/pizza sauce
Salt
Mozzarella cheese
Chopped garlic

(You can always use your favorite pizza toppings and herbs in the quantity you prefer...)

Milky Dough

We are going to start by making a milk dough, and convert it into the croissant-bread hybrid before baking the croizones.

(Please turn on video captions so you don't miss the details!)

Layering

Grab a fist sized dough ball (depends on how large you want the croizone to be) and divide it into six smaller balls.

Roll out each of these into a disc sized sheet.

Lather butter on each disc and place them on top of each other (as shown in the video)

Wrap the stacked sheets in a cling film and refrigerate for anywhere between 1 - 12 hours.

Take out the layered dough stack after an hour (or whenever you're ready) and roll it into a single round pizza base. Make it as large as you like but keep the thickness less than ½ inches.

Our special bread is ready to be stuffed!

Stuffing

Mix the stuffing ingredients (except cheese & garlic) in a mixing bowl.

Lather some butter on one side of the dough sheet and sprinkle chopped garlic. Layer mozzarella cheese slices, followed by the mushroom stuffing and top off with another layer of cheese.

Fold one side over the other and pinch off the ends. You can also give it a neat shape using a cutter or knife like I did.

Make slits on top to let the steam out; we don't want it to burst or anything.

Note: I totally forgot to give it an egg wash, but all that butter saved me this time. Or did it? Anyway, try to remember the egg wash though, it will make your croizones prettier than mine.

Baking

Croissant crust Calzone sandwich from scratch.jpg

Preheat the oven at 375°F & bake for 15-25 minutes or until you get the desired color & crispiness. I like it on the softer side so I stopped at 15 minutes.

Enjoy your awesome sandwich that's also a pizza within a buttery croissant!

Hope you liked my croizone recipe! Let me know if you try it :)