| Dessert |

Bisous Bisous Patisserie Is Beta-Testing a Pizza Cruffin Filled with Luscher's Italian Sausage

Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

Bisous Bisous long ago found an enterprising way to use up excess pastry dough: the cruffin, a muffin made by stuffing leftover croissant dough into a muffin tin. With this buttery little pastry, chef Andrea Meyer cut down on waste and tapped into America's ever-growing love for zany hybrid desserts — not that we ever want to fall down another cronut rabbit hole. (The waffant is a different story). 

For Meyer, the cruffin has always been about having a little fun. 

"This is really the vehicle for us to try all kinds of new ideas," she says. It's already available "in an array of options including raspberry cream cheese, ham and smoked Gouda and cinnamon roll," Meyer says. Her latest cruffin innovation: a pizza cruffin made with Luscher's Red Hots' house-made Italian sausage. That's right: a hybrid croissant-muffin-pizza. That's a lot of doughy crossover. 

The forthcoming cruffin is filled with house-made pizza sauce, fresh mozzarella, provolone and pepperoni, along with Luscher's sausage. Once baked, they're topped with quattro formaggi for an added dose of screw-your-diet.

"Being huge fans of Luscher's Red Hots for years now, our staff really wanted our next savory cruffin to include his sausage — and a pizza cruffin was the natural choice," Meyer says. "We're working on some fun new meat-based products for June and Father's Day, including maple bourbon bacon macarons, and we expect this one to be the most popular."

Bisous is beta-testing the pizza cruffins this week and plans to start selling them in late May. 

"They'll likely be a short time run, but if they're as popular as I expect, we might just keep them around as a permanent item," Meyer says. 

Bisous Bisous Patisserie, 3700 McKinney Ave.

Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the Observer community and help support independent local journalism in Dallas.


Join the Observer community and help support independent local journalism in Dallas.