Directions:
- First make the dough. Put all the dry ingredients into a large mixing bowl and stir to combine.
- Make a well in the centre and add the oil, water and honey.
- Use a wooden spoon to mix as much as possible, then hoe in with your hands - make sure they're clean!
- When you have a nice sticky ball with most of the flour incorporated, turn out onto a floured board or bench.
- If the mixture seems too wet or too dry, just add a little more flour or warm water. It's very forgiving.
- Now, knead the dough for about 5-10 minutes until it is smooth and elastic - again, if it feels too sticky or too dry, just keep sprinkling on a little more flour or a little more water.
- When you can shape your dough into a nice, smooth round ball, place it into a large, oiled bowl, cover loosely with plastic wrap, drape a clean tea towel over the top and place it in a warm, but not hot, place to rise.
- It will take about an hour (perhaps a little longer) for the dough to double in size.
- When it has risen, turn the dough out onto a floured board or bench and divide into two roughly equal portions.
- Put one portion aside, and cover it with a tea towel until needed.
- Set your oven to 180C (350F) and make sure there are two racks near the centre of the oven to accommodate two baking trays.
- Now, shape the first portion of dough into a nice round ball and then, using a rolling pin, roll out into a round 'pizza' shape, about 8mm (1/3 ) thick (don't worry if it's not perfectly round, close enough will do).
- Spread 'pizza' with tomato paste (or pesto or whatever you have chosen), then evenly sprinkle over the remaining toppings.
- Cut one slice from the 'pizza' about 9-10cm (3 1/2 - 4 ) wide at the edge and pull it away so you can work with it.
- What you're going to do now is roll it up into a 'croissant' shape.
- Roll up the 'pizza slice' starting at the 'crust' edge and working down towards the point, pulling out the edges gently as you go.
- Sit it on the bench so that the pointy bit comes over the top towards you and points down.
- Now curl both ends around to the front to form a crescent shape.
- (I think it looks a bit like a crab at this stage, and you're curling the 'legs' around to meet at the front of the body. And don't worry if your crescents look a bit 'wonky' they'll be fine once they're cooked.).
- Place the finished crescent onto a baking tray lined with silicone paper.
- Repeat cutting a slice, and rolling up, until you have used up all of the first 'pizza'.
- Finally, using a pastry brush, paint the tops of the crescents with the beaten egg, and if you like, sprinkle over any topping that has spilled out onto the bench.
- Now, take the second piece of dough, form into a ball, roll out into a 'pizza shape', spread with pesto (or whatever you have chosen) and sprinkle on toppings evenly.
- Slice (one piece at a time) and roll up, putting each completed crescent onto a second lined baking tray.
- Brush over beaten egg and if you like, sprinkle over any leftover topping.
- Place trays into the preheated 180C (350F) oven for 15-20 minutes or until nicely golden brown and firm to touch.
- Remove from oven, cool slightly on racks, and serve warm.
- Leftover crescents can be frozen, thawed and re-heated in the oven.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.49 Kcal (3351 kJ) | ||
| Calories from fat | 296.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.97g | 51% | |
|---|---|---|---|
| Cholesterol | 107.49mg | 36% | |
| Sodium | 1419.53mg | 59% | |
| Potassium | 417.72mg | 9% | |
| Total Carbs | 90.36g | 30% | |
| Sugars | 4.15g | 17% | |
| Dietary Fiber | 3.44g | 14% | |
| Protein | 35.34g | 71% | |
| Vitamin C | 3.2mg | 5% | |
| Iron | 5.6mg | 31% | |
| Calcium | 357.2mg | 36% | |
| Amount Per 100 g | |||
| Calories | 327.39 Kcal (1371 kJ) | ||
| Calories from fat | 121.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.48g | 51% | |
|---|---|---|---|
| Cholesterol | 43.96mg | 36% | |
| Sodium | 580.57mg | 59% | |
| Potassium | 170.84mg | 9% | |
| Total Carbs | 36.96g | 30% | |
| Sugars | 1.7g | 17% | |
| Dietary Fiber | 1.41g | 14% | |
| Protein | 14.45g | 71% | |
| Vitamin C | 1.3mg | 5% | |
| Iron | 2.3mg | 31% | |
| Calcium | 146.1mg | 36% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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