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!