Croissant Breakfast Pizza Recipe By Tasty

BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY

Steps:

• In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
• Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
• Preheat oven to 350°F (175°C.)
• Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
• Place rolls in an ungreased 9x9 (23x23) pan.
• Pour blueberries over the crescent rolls.
• Pour cream cheese mixture over rolls and blueberries.
• Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
• Top with powdered sugar.
• Enjoy!

CAST IRON BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Make the gravy: Heat a 12-inch cast iron skillet over medium heat for 5 minutes. Add the sausage to the pan in a single layer, and cook, without disturbing, until browned and crispy on the bottom, 3-5 minutes. Flip the sausage and brown on the other side. Once browned, use a flat-sided wooden spatula to break up the sausage and continue cooking until no pink remains, about 2 minutes more. Transfer the sausage and any excess oil to a plate lined with 2 layers of paper towels. Set aside.
• Without wiping out the pan, return the pan to the heat and add the butter. Once the butter melts, add the flour and, using the wooden spatula, scrape up any sausage bits stuck to the bottom of the pan. Continue to cook the roux, whisking constantly, for 2-3 minutes, until it is bubbling slightly, light golden brown, and fragrant. Slowly stream in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
• Make the pizza: Carefully wipe out the skillet. Place the skillet in the preheated oven to heat until smoking, 10-15 minutes.
• While the skillet is warming, crack 1 egg into a strainer and let the excess watery whites drain out. Place the drained egg in a small bowl. Repeat with the remaining eggs and set aside.
• In a small bowl, toss together the shredded mozzarella and cheddar cheeses.
• Unroll the pizza dough onto a piece of parchment paper and shape into a 12-inch circle. (If needed, trim away the corners of the rectangle and stretch the center outward for a rounder shape.)
• When the skillet is hot, carefully remove it from the oven and place on a heatproof pad or trivet. Sprinkle the cornmeal evenly over the bottom of the skillet.
• Working quickly and carefully, use the parchment to flip the pizza dough into the skillet and tuck the edges underneath the dough to form a crust. Spoon ½-¾ cup gravy over the dough and spread evenly, leaving a ½-inch border around the edges for the crust. Top the gravy with half of the cooked sausage and two-thirds of the cheese. Scatter the tater tots over the top.
• Transfer the skillet to the oven and bake for 10 minutes. Remove from the oven and gently pour the eggs onto the pizza, spacing evenly. Season each egg with a pinch of pepper, then sprinkle the remaining cheese and sausage all over. Return to the oven and cook for 10-12 minutes more, until the egg whites are cooked through, but the yolks are still runny.
• Let the pizza cool for about 5 minutes before using a large spatula to carefully transfer it to a cutting board. Top with the remaining gravy, hot sauce, and the chives. Slice and serve immediately.
• Enjoy!

MAC 'N' CHEESE CRUST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• Make the mac 'n' cheese: Melt the butter in a large saucepan over medium heat. Stir in the flour, salt, and pepper until smooth. Slowly pour in the milk, stirring constantly, until the mixture is smooth and bubbling, about 5 minutes. Add the Happy Belly Cheddar and stir until melted, 2-4 minutes.
• Fold the cooked macaroni into the cheese sauce until well coated.
• Fold in the eggs and bread crumbs until incorporated.
• Grease a 16-inch pizza pan with nonstick spray. Spoon the mac 'n' cheese onto the pan and smooth in an even layer, pressing gently on the top and sides to release any air bubbles and tidy up the edges.
• Bake the mac 'n' cheese crust for 25-30 minutes, until browned on top and holding together.
• Remove the crust from the oven and spread the pizza sauce evenly over the top, leaving a 1-inch border around the edges.
• Top with the Happy Belly Mozzarella, pepperoni, bell pepper, and mushrooms.
• Return the pizza to the oven for 5-10 minutes, or until the cheese is melted and browned to your liking.
• Remove the pizza from the oven and sprinkle the red pepper flakes and Italian seasoning on top, if using. Let the pizza rest in the pan for 6-8 minutes, until cool enough to handle.
• Transfer the pizza to a cutting board and cut into 10-12 slices.
• Enjoy!

CROISSANT BREAKFAST PIZZA RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Make the gravy: In a medium, high-walled skillet, melt the butter over medium heat until bubbling. Whisk in the flour until no lumps remain. Cook for 2-3 minutes, until the roux is a light blond color, bubbling, and fragrant. Slowly pour in the milk and cream, whisking constantly so no lumps form. Bring to a simmer and cook, continuing to whisk, until thickened, 5-7 minutes. Season with the salt and pepper. Transfer the gravy to a heatproof bowl and set aside.
• Lightly grease a baking sheet with nonstick spray.
• In a small bowl, beat 1 egg.
• Place the puff pastry sheet on the prepared baking sheet and poke all over with a fork. Brush the puff pastry with the beaten egg, then evenly spread the gravy across the pastry, leaving a 1-inch border around the edges. Scatter the cheese evenly on top, all the way to the edges.
• Bake the pizza for 20 minutes, until the puff pastry is golden brown and puffed and the cheese is melted.
• Remove the pizza from the oven and use the back of a ¼-cup measure to press three divots into the pizza, spacing evenly. Crack an egg into each divot and sprinkle with salt and pepper. Scatter the sausage rounds and hash brown pieces over the pizza.
• Return the pizza to the oven for 10 minutes, until the eggs are set.
• Remove the pizza from the oven and let cool for 5 minutes. Drizzle with Sriracha or maple syrup, if desired, then cut into squares before serving.
• Enjoy!

CRESCENT ROLL BREAKFAST PIZZA

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Remove from heat.
• Spread crescent rolls on the bottom of a rimmed pizza pan. Top with sausage, followed by hash browns. Add pimentos and oregano.
• Mix eggs, Cheddar cheese, milk, salt, and pepper together in a bowl. Pour over pizza.
• Bake in the preheated oven for 25 minutes. Top with Parmesan cheese and continue to bake for 5 minutes more.

HOW TO MAKE CLASSIC CROISSANTS AT HOME RECIPE BY TASTY

Steps:

• Make the dough: In a large bowl, combine the milk and water. Add the flour, sugar, salt, yeast, malt and butter and use your hands to combine until the dough resembles a shaggy mass, then bring together into a rough ball (we do not want to develop gluten here, we just want to hydrate the flour and create a unified dough). Cover the bowl with plastic wrap or a kitchen towel and allow the dough to rest at room temperature until it rises to 1½ times its original size and has a slightly puffy texture, about 1 hour depending on the temperature of your kitchen.
• Punch down the dough, then turn the dough from the bowl onto a large piece of plastic wrap. Gently press the dough into a rough 8-inch square. Wrap the dough tightly with the plastic wrap, then refrigerate for at least 3 hours, preferably overnight.
• Make the butter block: Place a 12 x 15-inch (30 x 38 cm) sheet of parchment paper on a work surface with a long side nearest to you. Slice the butter lengthwise into ¼-inch-thick (6 mm) pieces, then arrange the slices in a single layer like tiles in the center of the parchment. Fold the edges of the parchment over to encase the butter, then flip the packet over so the seam is facing down. Let the butter packet rest at room temperature until it is pliable, but not greasy, about 30 minutes depending on the temperature of your kitchen.
• Roll a rolling pin over the packet to distribute the butter in an even layer all the way to the edges and corners with no spaces between tiles. Place the butter packet in the refrigerator to chill until ready to use.
• Laminate the dough: Remove the butter block from the refrigerator and let it soften at room temperature until bendy, but still cool, 10-20 minutes depending on the temperature of your kitchen (the butter and dough should be about the same temperature and have the same texture when you hold them in your hands).
• Lightly dust a clean surface with flour and place the refrigerated dough on top. Lightly dust the top of the dough with flour, then roll the dough out to a rectangle about 20 inches (50 cm) by 6 inches (15 cm), roughly 1 inch (2.54 cm) wider and twice the length of the butter block. Orient the dough so a short side is nearest to you.
• Open the butter packet and flip the parchment over to place the butter at the bottom of the dough rectangle, with about ½ inch (1.24 cm) of dough exposed around the sides and bottom of the butter block. Gently peel back the parchment paper from the butter and discard.
• Fold the top half of dough over the butter, stretching gently so that the edge of the dough reaches the exposed edges beneath the butter. Use the palm of your hand to gently press the side and bottom edges of the dough together to seal the packet closed and lock in the butter. Turn the dough 90°; it should look like a closed book with the left edge the "spine" side and the right edge the "page" side. Use the rolling pin to firmly (but not aggressively) press the dough, creating indents to help spread the butter between the layers. Use a serrated knife to cut down the middle of the spine to expose the butter and release the tension from folding the dough. Turn the dough 90° again so the split spine is nearest to you. Gently begin to roll the dough away from you, stretching the dough vertically and moving the dough frequently to prevent sticking, until it is about 12 inches (30 cm) long, then continue until the dough is about ¼ inch (6 mm) thick; the dimensions of the dough should be about 24 inches (60 cm) x 12 inches (30 cm).
• Fold the bottom third of the dough up and the top third down, similar to folding a letter. Make sure that all of the corners of the dough meet to make a uniform block. (If the dough feels like it has become too elastic and bounces back when you try to roll it, or if the dough and butter feel like they are too warm and the butter might begin to melt and seep out from the block, cover the packet with plastic wrap and refrigerate until the dough has had time to relax and the butter has chilled slightly, 10-20 minutes.) Making sure the opening of the "letter" is nearest to you, roll the dough out again to about ¼ inch thick, 24 inches (60 cm) long, and 12 inches (30 cm) wide. Use the serrated knife or pastry wheel as needed to trim about ½ inch (1.24 cm) from the edges of the dough to create an even rectangle.
• Rotate the dough 90° so a long edge is nearest to you. Fold the left two-thirds of dough over to just past the center of the dough. Then, fold the right third of the dough over towards the left so the edges meet. Gently press the two ends together to make a seam that resembles an offset book spine. Fold the left side of the dough over to meet the right edge of the dough (this is called a four-fold). Cover the dough with plastic wrap and refrigerate to let the gluten relax and butter chill, 30-40 minutes.
• Shape the croissants: Line 2 18 x 13-inch (45 x 33 cm) baking sheets with parchment paper.
• Place the rested dough on a very lightly floured surface with a long edge nearest to you. Roll the dough out to about ¼ inch (6 mm) thick, 24 inches (60 cm) long, and 12 inches wide (30 cm). Use the serrated knife or pastry wheel to trim about ¼ inch (6 mm) of the dough on all sides to make a clean and straight-edged rectangle.
• Use a ruler to measure 3 inches (7 cm) to the right from the top left corner. Use a pastry wheel to cut from this point to the bottom left corner to create a triangle. Measure 3 inches (7 cm) to the right from the bottom left corner and cut straight up to create another triangle. Continue cutting the rest of the dough; you should have 10-12 dough triangles total.
• Use the pastry wheel or a paring knife to cut a ½-inch (1.24 cm) slit at the center of the base of each triangle, then tightly roll the dough up from the base to the tip, without applying too much pressure. Place the croissants on a prepared baking sheet with the tips tucked underneath, spacing evenly on the pans, 5-6 per sheet.
• Pour boiling water into 2 small ramekins or bowls. Place a ramekin on each sheet pan, then lightly cover the pans completely with plastic wrap (this will create a humid environment for the croissants to proof). Let the croissants proof until the dough is soft and puffed and slightly wobbles when you shake the pans, 2-3 hours.
• Position the oven racks to the upper and lower thirds of the oven. Preheat the oven to 350°F (180°C). Place a pan of boiling water at the bottom of the oven; this will help create steam as the croissants bake.
• Brush the croissants with the beaten egg, then place in the oven. Bake, swapping the pans from the top to bottom rack and rotating 180° halfway through, until the tops are a deep golden brown, about 30 minutes.
• Transfer the croissants to a wire rack and let cool completely before serving, about 20 minutes.
• Enjoy!