STUFFED BREAD DOUGH CROISSANTS

Identity Card of the Recipe

252 KCal Calories per serving

Ingrediants

For 16 croissants

800 g of bread dough
30 g of sesame seeds
100 g of cooked ham
50 g of Fontina cheese
100 g of spreadable cheese
A few gentle salad leaves
80 g of tuna in drained oil

Materials Needed

Bowl
Transparent film
Pasta cutter wheel or long blade knife
Baking paper
Baking tray

Preparation

First, prepare the bread dough.

How is the bread dough prepared?
In a bowl, sift 500g of Manitoba flour. Make a groove in the center, then add 2 g of dry brewer's yeast or 6 g of fresh brewer's yeast, a teaspoon of sugar and about 280 ml of warm water: mix quickly leaving the flour at the edges. Leave to rise for 20 minutes in a warm environment until the leaven appears swollen and soft.
At this point, add 50 ml of extra virgin olive oil: mix the ingredients, finally adding the salt dissolved in a little warm water. Work the dough with your hands for a long time, beating it on the work surface to encourage the formation of gluten. Leave to rise again for 3 hours or until the dough has tripled its volume.

Divide the dough into two parts. Roll out the first part of the dough with a rolling pin to obtain a regular rectangle. Cut the rectangle into strips about 10 cm wide. Cut each strip diagonally to obtain triangles.
On the base of each triangle, place a slice of cooked ham and a slice of cheese. Wrap the triangle starting from the base towards the tip to obtain the shape of a croissant. Proceed in this way also with the other pieces of dough.
Roll out the other half of the dough with a rolling pin to obtain the same number of triangles. Roll each triangle leaving it empty: these croissants will be filled later.
Arrange the croissants on two plates lined with baking paper, taking care to leave a little space between them.
Brush the surface of each sandwich with plain water, then sprinkle with sesame seeds.
Leave to rise in a warm environment until the croissants appear swollen and soft (about 1 hour).
After the necessary time, cook the salted brioches at 200 ° C (mode: static) for about 20 minutes.
Allow to cool. Empty sandwiches can be cut in half and filled as desired (e.g. with tuna, cream cheese and salad).
The bread croissants can be kept in a plastic bag, in the fridge, for a couple of days.
If desired, they can be stored in the freezer, before the last leavening: in this case, after obtaining the forms, the croissants should be left to harden in the freezer on a tray for at least two hours. Subsequently, they can be collected in a smaller container. and store up to 3 months in the freezer To cook, leave them out of the freezer for 7-8 hours, until the leavening resumes and proceed with cooking.

Alice's comment - PersonalCooker

Gluttony has no limits: stuff your favorite sandwiches based on what you like best! Dare they are also delicious in the sweet version with lots of hazelnut spread cream or with jam!

Nutritional values and Health Comment on the recipe

The Cornetti di Pasta Pane Stuffed are foods that belong to the bread group and related.
They have a fairly high energy intake, mainly provided by carbohydrates, followed by lipids and finally by proteins.
Carbohydrates are mainly complex, unsaturated fatty acids and peptides of high biological value.
Cholesterol is not excessive and fiber is present in medium quantities.
The Cornetti di Pasta Pane Stuffed are suitable for most diets; it is advisable to reduce the portion in case of overweight and metabolic diseases, especially type 2 diabetes mellitus and hypertriglyceridemia.
They do not contain gluten, which is why they lend themselves to the diet for celiac disease.
By providing very small quantities of lactose (from the cheese), they do not lend themselves to the nutritional regime against this intolerance. They are not allowed by the vegetarian and vegan philosophy.
The average portion is around 50g (120 kcal).