Prep 1 hr
Cook 25 mins
This is loosely based on a recipe from the Sacramento Bee more than 10 years ago. Although a little labor intensive, they've been a big success as a brunch contribution or cut into pieces as a cocktail party item. Feel free to add more meat, onions, seasonings if you feel like it. The original recipe actually used pepperoni.
- 226.79 g pancetta, sliced about 1/4 inch thick at the deli
- 4.92 ml Italian herb seasoning (e.g., Spice Islands)
- 118.29 ml onion, finely chopped
- 14.79 ml olive oil
- 473.18 ml grated parmesan cheese (not the green can type)
- 2 loaf bridgeford frozen bread dough, thawed
- flour, for dusting
- 1 egg, beaten and mixed with
- 14.79 ml water
- Chop the pancetta into very small dice and saute in a little olive oil until crispy.
- Remove meat and put aside in a bowl.
- In the same pan cook the onion until softened.
- Stir in the Italian herbs and cook a minute or so longer.
- Combine the onion mixture with the pancetta.
- Line two cookie sheets or jelly roll pans with baking parchment.
- Roll the bread out into two 8 x 14 inch rectangles on a lightly floured surface.
- Distribute the filling mixture over one of the rectangles.
- Sprinkle half the cheese over the filling.
- Place the second dough rectangle over this and press lightly to adhere.
- Slice into 1/2 inch thick sticks.
- (Cut in half or four if you want smaller sticks.).
- Twist them as you transfer to the prepared baking pans.
- This is a little messy, and you will need to poke the filling back in on some of the sticks.
- Let rise, covered, until double, about 30 to 40 minutes.
- Brush with the beaten egg and sprinkle with the reserved cheese.
- Bake in a pre-heated 375 degree oven until deep golden brown, about 25 minutes.
- Makes about 28 full size sticks.