|
 | | Sage & Pancetta Rolls | | Follow basic recipe for bread dough - after first rising - divide into 1/2 and roll out 1/2 on a floured surface to a 20x45cm rectangle. Place 80g thinly sliced pancetta over dough - then scatter 8 torn sage leaves. Roll dough up tightly to form a log - then roll log gently to lengthen slightly. Cut log into 10 even sized rounds. Place on baking sheet - flatten slightly with hand. Repaeat with remaining dough. Let rise one hour. Bake at 400 F for 20 minutes. Recipe from "Gourmet Essentials" #358-8 $20 |
| Back to Recipes |
|
|
© 2010 Cookworks