Bake rolls

Alex has developed a taste for bake rolls and packaged bruschetta, so I tried to offer him a quick homemade version. I often have leftover croissants from school, and since they’re not always fresh, I repurpose them in this recipe. It’s simple and doesn’t require complicated ingredients. The recipe works just as well with baguettes, but the leftover croissants find their perfect place here.

Quick Info

Total Time: 25 minutes
Prep Time: 5 minutes
Baking Time: 20 minutes
Servings: 2-3
Difficulty: Easy
Recipe Type: Snack, homemade crunchies

Ingredients

2 croissants (ideally a few days old)
1 tablespoon olive oil
2 tablespoons tomato sauce or ketchup (I use homemade ketchup)
1 garlic clove (or garlic powder, if you have it)
Salt (to taste)

Instructions

1. Slice the croissants as thinly as possible. A bread knife helps a lot, and firmer croissants slice more easily without crumbling.
2. Place the olive oil in a bowl and mix it with the tomato sauce or ketchup, salt, and crushed or grated garlic. The mixture should be fluid enough to spread easily.
3. Using a brush or the back of a spoon, spread the mixture on one side of each croissant slice.
4. Arrange the slices on a baking tray lined with parchment paper, placing them next to each other without overlapping.
5. Put the tray in the preheated oven at 180°C (350°F). Bake for 15 minutes.
6. After 15 minutes, crack the oven door open (I use a wooden spoon to keep it ajar) and bake for another 5 minutes. They will become crispy.
7. Remove them from the oven and let them cool. After cooling, the texture becomes crunchier.

Why I Make This Recipe Often

This recipe helps me use up leftover croissants and control the ingredients. It’s quick to make, requires little effort, and results in snacks that keep well for a few days. They’re flexible—I use whatever I have on hand and don’t ruin anything by slightly varying the proportions.

Tips and Variations

Tips

Thinner slices become crispier, but don’t cut them too thin or they’ll break.
If using fresh bread, let the slices air out for a few hours beforehand to dry out a bit.
Use a large tray and don’t overlap the slices—they bake more evenly.

Substitutions

Croissants can be replaced with baguette, bread rolls, country bread, or any older, dried bread.
Olive oil can be substituted with another vegetable oil, but the flavor will be more neutral.
Homemade ketchup can always be replaced with pureed tomato sauce or any simple tomato sauce.
Fresh garlic can be replaced with garlic powder if you prefer a milder flavor.

Variations

Add dried herbs (basil, oregano, thyme) to the oil mixture for flavor.
For extra flavor, sprinkle a bit of paprika or chili flakes on the brushed slices.
You can add grated Parmesan or cheese on top if you want them more substantial.

Serving Ideas

I enjoy them as a simple snack, but they pair well with yogurt dips, hummus, cream cheese, or guacamole.
They are great as a base for bruschetta, topped with chopped tomatoes, olives, or any topping you like.

Frequently Asked Questions

Can I use fresh bread?
You can, but it’s harder to slice thinly, and the crispiness won’t be the same. It’s best to use croissants or bread that’s a few days old.

Can I add other spices?
Yes, any dried spice you like works. Herbs, pepper, paprika, or chili are great options.

Can I make them without garlic?
Yes, you can skip the garlic or replace it with onion powder or nothing at all if you don’t want the specific flavor.

How long do they stay crispy?
2-3 days in a well-sealed container at room temperature. They become harder after a day but are still good for snacking.

Can I freeze these bake rolls?
Freezing doesn’t work well—texture changes upon thawing, becoming brittle and crumbly.

Nutritional Values

Approximately, for one serving of this recipe (about a third of the amount), you have:
Calories: 130-150 kcal
Protein: 3 g
Fat: 4-5 g
Carbohydrates: 22-25 g
Values vary depending on the type of bread and how much oil or ketchup you use. These are approximate figures, not exact values.

Storage and Reheating

Homemade bake rolls last 2-3 days at room temperature in an airtight container. Reheating is not recommended, as they become too hard or lose their crispy texture. It’s better to let them cool and keep them dry. If they’ve softened, you can put them in the oven for 2-3 minutes, but they need to be watched to prevent burning.

 Ingredients: -2 hard breadsticks (preferably firmer) -1 tablespoon olive oil -2 tablespoons tomato juice (I used homemade ketchup) -1 clove of garlic or garlic powder -salt

 Tags:  bake rolls