Wednesday, January 9, 2013

Cheesy Pepperoni Baguette Bread

This evening I didn't need to cook dinner because we had plenty of Chicken Mozzarella-Parmesan Casserole leftover from last night's meal that I just had to pop in the oven to reheat.  I was in the mood to do a little baking again and decided that a small loaf of Cheesy Pepperoni Baguette Bread would be good to have with our dinner.  I previously posted the recipe for the baguette bread back in October but wanted to see if I could make the dough a little easier to work with by stiffening it up a bit (to make it easier to roll up) and wanted to add a little pepperoni to the filling this time too.

So, the two little changes I made to the original recipe were:  1) I added 1 teaspoon of psyllium powder to the dry ingredients of the dough that it made it a little less sticky and more stiff (if you don't have psyllium or don't want to use it, just add additional finely grated Parmesan cheese); and 2) I also added about 6 or 7 slices of finely diced turkey pepperoni to the cheese mixture before rolling the dough. 

This dough can be a little tricky to roll into the baguette loaf but it gets easier to do after you have done it a time or two.  I always start by rolling the first edge over with a rubber spatula to get the "first flip over" of the dough and then I lift that edge of the foil to help roll it over (if it tears a little, just press it back together with your fingers.  I embedded the link to the original baguette recipe above when I mentioned making a small loaf.  I snapped a few photos of the plated leftover casserole as well as the baguette bread.  Enjoy!


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