Pizza Croissants

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Pizza Croissants

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Homemade baked pizza croissants from Chef Tommy Elbashary of B&B Butchers & Restaurant. Soft, pillowy and cheesy!


  • 4 garlic gloves, sliced
  • 2 Tbs.  olive oil
  • Medium onion
  • 1 (14oz.)  whole tomatoes, peeled
  • 1 tsp. garlic powder
  • 1 tsp.  dry oregano
  • Salt and pepper to taste
  • Croissant dough
  • Shredded mozzarella cheese
  • 1  egg

Recipe Info

For the Sauce:

  1. In a medium sized sauce pan, sauté garlic until golden. 
  2. Add in onions and sauté until translucent. Add tomatoes, garlic powder, oregano, salt and pepper. 
  3. Let simmer on medium-high heat for 15-20 minutes. 
  4. Puree in food processor, add more salt and pepper if needed.

For the Croissants:

  1. Line a baking sheet with parchment paper or spay with non-stick spray. 
  2. Roll out croissant dough onto the baking sheet and cover in a layer of tomato sauce, not too much so you can roll it.
  3. Top with some shredded mozzarella cheese and roll up the croissant. 
  4. Brush with egg wash so the croissants will be nice and golden brown. 
  5. Bake on 350 degrees for 9-12 minutes.

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