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Freshly baked pizza crescent with melted cheese and tomato filling, served on a tray.
Crispy pizza crescent filled with cheese and tomato sauce, perfect savoury pastry.

Homemade pizza crescents

Author: Flavelo
Recipes Cakes and Desserts
The eternal classic of school canteens, but this time from quality ingredients. The secret lies in the buttery dough, which is softer and richer than plain pizza dough. This is not an Italian calzone, but a masterpiece of Hungarian pastry culture: soft crumb, tomato filling and a crown of baked cheese on top.
🕒 Prep Time 1 hr 25 mins
🍳 Cook Time 25 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 5 servings
🔥 Calories 380 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Rolling pin
  • Baking tray
  • Pastry brush

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Crumble the yeast and sugar into the lukewarm milk. Let stand for 10 minutes until a frothy layer forms on top.

Tip: The yeast fungi 'wake up' due to warmth and sugar, and start producing gas (fermentation).
2 ✓

Mix the flour with the salt, crumble in the soft butter, then add the yeasted milk. Knead into a smooth, elastic dough (approx. 8-10 mins kneading).

Tip: Kneading creates the gluten structure which will hold the gas bubbles, making the dough airy.
3 ✓

Cover the dough and prove in a warm place for about 60 minutes, until doubled in size.

Tip: A draught-free place is key, because cold slows down proving.
4 ✓

Roll out the dough into a circle (like a pizza) and cut into 8-10 wedges (triangles).

Tip: Do not over-flour the board, otherwise the dough won't stick together well when rolling.
5 ✓

Brush the wedges with the sauce (leave edges free!), sprinkle with cheese and oregano. Roll up from the wide end towards the tip.

Tip: The filling shouldn't be too runny, or it will soak the dough during baking.
6 ✓

Place crescents on a baking tray (seam side down!), and rest for another 20 minutes. Meanwhile preheat oven to 180°C (160°C Fan).

Tip: This second proving is essential for the dough structure to regenerate after shaping.
7 ✓

Brush the tops with beaten egg, and bake for 20-25 minutes until shiny golden brown.

Tip: Egg white gives shine, yolk gives beautiful colour to the pastry (Maillard reaction).

Recipe FAQ

The filling leaked out, what did I do wrong?
You probably rolled it too loosely, or didn't press the edges down. The 'seam' should always be underneath on the tray!
Can I use instant yeast?
Yes, 7g (one sachet) of dried yeast corresponds to 25g fresh.

Ingredients

  • 500 g Plain flour (BL55)
  • 250 ml Lukewarm milk
  • 25 g Fresh yeast
  • 1 tbsp Caster sugar
  • 1 tsp Salt
  • 50 g Room temperature butter
  • 200 ml Thick pizza sauce (or tomato sauce)
  • 150 g Trappist or Mozzarella cheese (grated)
  • 1 tsp Dried oregano
  • 1 pc Egg (for brushing)