Not much to say here: ham and cheese slices on the rolled baguette dough. Rolled up, pinch ends and seam , let rise, bake at 375. Sometimes I get the cheese oozing thru the seam but it won't make a mess ....kind of hardens and self seals.
Ham and swiss cheese filled baguette
- Thread starter atomicsmoke
- Start date
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cdn offroader
Meat Mopper
It does make a nice breakfast...and hot lunch when heated a little in the microwave oven, or evening snack when heated (whole, then sliced) in the oven.
donr
Smoking Fanatic
Very nice. I'll have to make those for dinner on Thursday.
I thaw Rhodes italian bread dough (I'm lazy), wrap up ham & cheddar like you, pepperoni, salami & provolone is my kids favorite. I'll brush the on with olive oil to help it brown up nicely.
Sweat the pepperoni & salami on a paper bag while the oven's pre-heating. This gets rid of some of the grease so it doesn't ooze out all over the place.
Don
I thaw Rhodes italian bread dough (I'm lazy), wrap up ham & cheddar like you, pepperoni, salami & provolone is my kids favorite. I'll brush the on with olive oil to help it brown up nicely.
Sweat the pepperoni & salami on a paper bag while the oven's pre-heating. This gets rid of some of the grease so it doesn't ooze out all over the place.
Don
Great tips. Clearly you don't want any running liquids inside, or the dough won't bake.
donr
Smoking Fanatic
The watery liquid from ham makes things doughy. Some grease dripping from the pep & salami coming out kind of "grills" the bottom like a grilled cheese, tasty but too much is bad.
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