Crescent-shaped breads have been made since the Renaissance, and crescent-shaped cakes possibly since antiquity. Kipferls have long been a staple of Austrian cuisine, and are often found in Frenchbakeries and pâtisseries. The modern croissant was developed in the early 20th century when French bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. In the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked. The croissant bakery, notably the La Croissanterie chain, was a French response to American-style fast food, and as of 2008, 30–40% of the croissants sold in French bakeries and patisseries were baked from frozen dough.
Cherry Cream Cheese Coffee Cake – A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It’s the perfect addition to hot cups of coffee and good conversation.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
A can of pie filling and a few tubes of crescent rolls help me assemble this sweet treat. It's the perfect addition to hot cups of coffee and good conversation.
Unroll the crescent dough. Separate into 16 triangles, and set 4 aside for decoration.
On a baking sheet, arrange the 12 triangles into a circle so that the longer points are in the center but do not meet.Â
Use a rolling pin to roll the dough into a 14-inch circle, pressing the seams together and leaving a 3-inch hole in the center.
For the filling, combine the cream cheese, powdered sugar, egg and vanilla in a medium bowl. Mix until smooth and creamy.
Spread filling over dough. Leave about 1/2 inch uncovered at both edges of the dough.
Use a pizza cutter to cut those 4 triangles you set aside earlier into thirds. Start at the wider end, as it’s easier to judge where your triangle should be cut. Arrange the strips evenly over the filling and press the ends to seal at the center and outer edges.
Bake for 25 to 30 minutes, or until it’s golden brown.
Prepare the glaze by mixing the powdered sugar and milk together. Then drizzle the glaze over the top!
Pepperoni Pizza Ring – A favorite of kids and parents–pizza night with an easy twist…sure to be a regular on your weekly dinner menu! Great for the Big Game too!
We’ve got a recipe that is great as an after school snack or a simple dinner for pretty much any day of the week. It’s a great way to get the kids involved in the kitchen, too, so they’re not snarking at mom or dad to hurry up and make dinner! Our pepperoni pizza ring is definitely a favorite in our house and something that can feed a hungry crowd in under 30 minutes. Just a few items from the grocery store are all we need to whip up a pizza ring.
Preheat oven to temperature as directed on crescent roll packaging. Lightly grease a 12-inch pizza pan or baking sheet with cooking spray.
Unroll both cans of dough, separate along perforated lines into triangles. Overlap triangles at the widest point, with the narrow end pointing outward, to form a circle.
Sprinkle ½ cup of cheese evenly around the ring, then top with spoonfuls of sauce, spreading evenly into one layer. Top with pepperoni slices and remaining half cup of cheese.
Fold pointed end of each triangle over top of filling, tucking dough under the bottom layer to secure. Sprinkle top of dough with Italian seasoning and bake until dough is cooked through and golden brown, about 18-22 minutes. Cool slightly before slicing to serve.
Notes
Add some veggies for extra flavor! Great additions include fresh sliced mushrooms, chopped green bell peppers and chopped onions. You can also brown some ground italian sausage and add that.
The origin of the croissant can actually be traced back to 13th century Austria, where it was called the kipferl, the German word for crescent. However it was an Austrian artillery officer August Zang who founded a Viennese bakery at 92, rue du richelieu in Paris.
Heat a large skillet over medium-high heat. Cook and stir beef and onion in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add water and taco seasoning to beef mixture; bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until water is evaporated, 10 to 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Remove crescent roll dough from packaging and separate into individual pieces.
Arrange crescent roll triangles in a circle with the points facing outward on a pizza stone or pan. Spoon ground beef mixture into the center of each dough piece, creating a ring shape. Sprinkle Mexican cheese blend over ground beef mixture. Fold crescent roll points toward the middle, sealing the dough together.
Bake in the preheated oven until dough is lightly browned, 11 to 13 minutes.
A typical French breakfast consists of a croissant or bread with butter and jam and sometimes a sweet pastry. Fresh fruit juice and hot beverages, like coffee or tea, are also included. Here all meals for French breakfast. The tradition of eating a large meal mid-day continues at dinner time in France.
