- 1 baguette
- ½ cup butter, melted
- ½ cup pesto
- 1½ cups Italian five cheese blend, shredded
- Using a serrated knife, make 1″ diagonal cuts across the baguette while leaving the bottom intact. Repeat by cutting it again in the opposite direction
- Pour the melted butter in between the cuts of the bread and distribute evenly
- Using a spoon of butter knife, spread the pesto along the cuts
- Transfer to aluminum foil and generously stuff the cheese in between cuts
- Wrap up completely in aluminum foil and bake at 375 degrees F for 15 minutes
- Open up the foil to expose the bread and bake for another 10 minutes to make it crunchy
- Remove from oven and let it sit for 10 minutes
- Dish and serve hot
Serious eats does pepperoni; here’s another way:
- 4 tablespoons butter, divided
- 8 ounces sage sausage or breakfast sausage, removed from casings (see note above)
- 1 small onion, finely chopped (about 3/4 cup)
- 1 stalk celery, finely chopped (about 1/2 cup)
- 4 medium cloves garlic, finely chopped
- 1/4 cup minced fresh sage leaves
- 1/4 cup minced fresh parsley leaves
- Kosher salt and freshly ground black pepper
- 1 pound homemade or store-bought pizza dough (see note above)
- 2 tablespoons extra-virgin olive oil
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage and mash with stiff whisk or potato masher to break up into fine pieces (largest pieces should be no greater than 1/4-inch). Cook, stirring frequently until only a few bits of pink remain, about 8 minutes. Add onions, celery, garlic, and sage and cook, stirring frequently, until vegetables are softened, about 10 minutes. Add parsley and season to taste with salt and pepper. Transfer contents to a large bowl and set aside until completely cool.
- While filling cools, make knots. On a lightly floured surface, divide dough into two even pieces. Working one piece at a time, roll or stretch into an oblong strip about 8 inches long and 4 inches wide. With a bench scraper or knife, cut crosswise into 12 strips. Repeat with other half of dough.
- Tie each strip into a knot and transfer to bowl with sausge mixture. Toss and fold with your hands until every knot is thoroughly coated in mixture. Grease a 9- by 13-inch casserole pan with 1 tablespoon butter. Transfer the knots to the casserole dish in a single layer. Drizzle with olive oil, cover tightly with plastic, and set aside until doubled in size, about 4 hours. Alternatively, refrigerate until doubled in size, 12 to 16 hours.
- When ready to bake, preheat oven to 425°F and adjust oven rack to center position. Unwrap rolls. Transfer to oven and bake until golden brown and crisp, 25 to 30 minutes.
- When rolls are almost ready, melt remaining tablespoon butter in the microwave or stovetop. Remove rolls from oven and immediately brush butter. Serve with gravy and cranberry sauce on the side.
For the dough
- 1 lb. 2 oz. (4 cups) unbleached all-purpose flour; more for rolling
- 5 oz. (1/2cup plus 2 Tbs.) cold water
- 5 oz. (1/2 cup plus 2 Tbs.) cold whole milk
- 2 oz. (1/4 cup plus 2 Tbs.) granulated sugar
- 1-1/2 oz. (3 Tbs.) soft unsalted butter
- 1 Tbs. plus scant 1/2 tsp. instant yeast
- 2-1/4 tsp. table salt
For the butter layer
- 10 oz. (1-1/4 cups) cold unsalted butter
For the egg wash
- 1 large egg
- 3 cups all purpose flour
- 1½ teaspoons salt
- 1 teaspoon baking powder
- ⅓ cup canola oil
- 1 cup warm water
These are tasty but must be eaten immediately. Take longer to make than you’d think.
Good recipe – doesn’t use buttermilk. Doesn’t keep very well.
- 1 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1 cup cornmeal
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 to 3/4 teaspoon salt, to taste
- 1 1/4 cups milk
- 1/2 cup unsalted butter, melted and cooled*
- 1 large egg
- *For moister cornbread, substitute 1/4 cup vegetable oil or corn oil for 4 tablespoons (1/4 cup) of the butter.