My Foodie Adventures

Making up healthy recipes as I go along...

Date: 13th May 2016

How to Make Croissant Pizza Bites

First of all, I can’t come up with a snappy name for these things.

I’ve tried the obvious portmanteaus of pizzants (obviously, no) and croizzas (also, no).

I just can’t think of a snappy way to name these incredibly delicious little treats. If you have any suggestions, please send them to me. I may even think of a prize for the best one…

Whatever we decide to name them, these little savoury pastry delights are just wonderful and so easy to make; especially if you opt for the shortcut I did.

If you have kids, this would be a great thing to make together. What kid doesn’t like pizza? Or fresh croissants? Weird kids, that’s who. Don’t give me that look, if I had a kid and they didn’t like pizza I would refer to them as a weird kid, even if they were in the room.

The only difficulty I found with these snacks is that, as it turns out, I have no idea how to properly roll a croissant. I was aiming for the traditional croissant shape but, as you can see, I ended up with… something slightly different.

Step 1, I will take you through how to make your sauce (you can just use ketchup if you’re a heathen, but I would prefer that you didn’t).

Then there are just a couple of steps until you’re chowing down on some incredible edibles.

The Sauce

This is super easy, especially if you have a blender (you should know by now, I love my blender). Just quickly chop it all, throw it in and hey presto!


2 Fresh Tomatoes

1 Shallot

1 Garlic Clove

Handful of Fresh Basil

Lemon Juice

Brown Sugar (you can leave this out if you want)





A Drop of Olive Oil

Not going to even write a method. Chop it and blend it. Now you have a sauce.

Here come’s the shortcut!

The croissant dough I used was store bought…

That was far too much build up for that anti-climax.

Anyway, I bought it from Lidl. Actually, come to think of it, everything here is from Lidl.; it’s probably my favourite supermarket. I have an extremely limited budget and Lidl has everything I need for a price I can actually afford.

Apart from that Jamon Iberico leg that keeps catching my eye. Good Lord, I just want to buy that and sit and eat it like a  Viking.

To Make the Croissant Pizza Things


Lidl Croissant Dough Thing

Your Sauce

Your Choice of Cheese (I was ballin’ with mozzarella)

Any Toppings You May Want (don’t go crazy, you need to be able to close the thing)

Olive Oil


  1. Preheat the oven to gas mark 4
  2. Follow the instructions on the packaging to roll out the croissants
  3. Spread a thin amount of your sauce onto the top, leaving half a centimetre around the entire edge
  4. Put on your cheese
  5. A light smatter of toppings (if required)
  6. Now, the folding. You can either try to fold it like an actual croissant or you can do what I did. Just sort of fold the whole thing over. Make sure the edges are tightly pinched together or you’ll get, what we call in the business, a blowout. That’s not as gross as it sounds. It just means that the cheese will explode out of the edges
  7. Put them on a baking tray lined with greaseproof paper and lightly brush them with the olive oil
  8. Cook them for about 10-15 minutes. When they look pretty golden on the outside, you’re on the right note
  9. Enjoy!

Hasselback Potatoes

So, you have a potato. What next?

A quandary that many of us will have faced in our lifetimes. How do we jazz up the humble potato?

Honestly, the options are endless. Jacket? Wedges? Mash? There are a plethora of methods to make that starchy little lump into a delightful meal.

I’m here to talk to you about the road less travelled. The Hasselback potato. The mid-point between crisps, chips and a jacket potato.

Just a few simple swipes of the knife and you can create a masterpiece (editors note: I strongly advise against swiping with a knife. That is dangerous). The edges crisp up, the middle stays all fluffy and it is just a wonderful sight to behold.

The best thing about the Hasselback potato is that it looks far more complicated than it actually is. All you need is a fairly steady hand and a few extra bits. It can be a side dish or, in my case, the main event. It’s just ace.

I will tell you how to create the actual potato first, then I will tell you what I did with it. That made me sound like I tortured a potato…


1 Decent Sized Potato (of whatever genus you prefer, I used a sweet potato in mine)

Olive Oil

Sea Salt (it’s actually quite important to use the right salt on this one)


Garlic, Crushed and Finely Chopped

Black Pepper


  1. Preheat the oven to gas mark 4
  2. Put the rosemary in the oil. You can do this the night before so that it fully infuses… a word that I never thought would make it onto my blog
  3. Give that spud a scrub. This is for 2 reasons. 1, potatoes are grown in the ground. If you’re the type of person who doesn’t mind the taste of dirt… I’m not sure I want you around here that often. 2, this will give the potato skin a bit of a roughing up, which adds to the texture
  4. Rub the sea salt all over the potato. Get your hands on in there, don’t be shy
  5. Slice the potato down to about half an inch from the bottom. Don’t slice all the way through because then you’re making chips/wedges and you’re on the wrong page. And try not to twist the knife as you’re pulling it out (as I learned the hard way) as you’ll just snap the potato bit off
  6. Make these incisions every 2mm… ish along the potato
  7. Once you’ve run out of potato to slice, pour over the oil (making sure you get it into every slice) and carefully give it another rub
  8. Cram the slices with crushed garlic and black pepper, you can also chuck in some more rosemary if you love it as much as I do
  9. Put on a baking tray and put in the oven
  10. Check it after about half an hour (depending on the size of your potato)
  11. Then check it every 10 minutes or so until the edges look crispy and the insides are cooked
  12. If you want cheesy hasselbacks, you can sprinkle some on and stick it back in for another 10 minutes

There you have it, one fancy potato.