Question: If you could be anywhere right now, where would it be? My reply would be: at a lovely bakery in Paris, surrounded by the most delicious breads and gorgeous platters of cheese. Oh, and coffee. Lots of it.
Clearly it doesn’t take much to flatter me.
Despite my intense love for carb-heaven breads, I have been failing miserably at baking them. I suppose there is a special place in hell where all these failed disasters go to, and then gather to laugh at every attempt I make thereon.
However, this lone one made the cut out of that place and for the time being, I’ll enjoy it. This recipe is a variation on the recipe from the cinnamon rolls, which is the only reason why it made the cut. Instead of the sweet ingredients, I added copious amounts of cheese and some sundried tomatoes (to complete my “vegetable quota”).
In the cinnamon rolls I recommend removing some of the flour, however, here I keep the entire ¾ cup as the melted cheeses can sort of disintegrate them, and though they are still as mouth-watering yummy, they don’t look as pleasing.
You can change up the filling to whatever pleases you – pesto, fresh herbs, olives, capers, roasted peppers… really, whatever you want.
These go well with hot soup, a healthy salad, pasta, risotto, and even as a starter or mini bites at cocktail hour.