BAGUETTES AND CHEESE RECIPES

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TOMATO CHEESE BAGUETTES RECIPE | LAND O’LAKES



Tomato Cheese Baguettes Recipe | Land O’Lakes image

Prepare these ingredients ahead and assemble this appetizer just before serving.

Provided by Land O'Lakes

Categories     Cheese    Tomato    Appetizer    Vegetable    Dairy

Total Time 0 minutes

Prep Time 25 minutes

Yield 24 appetizers

Number Of Ingredients 7

1 Half Stick (1/4 cup) Land O Lakes® Butter with Olive Oil & Sea Salt melted
2 tablespoons chopped fresh basil leaves *
1/2 teaspoon finely chopped fresh garlic
1/4 teaspoon pepper
1 (12-inch) French bread baguette, cut into 24 (1/2-inch) slices
6 (3/4-ounce) slices Land O Lakes® Provolone Cheese quartered
3 Roma tomatoes, sliced into 24 (1/8-inch) slices

Steps:

  • Heat oven to 350°F. 
  • Combine butter, basil, garlic, salt and pepper in bowl. Place bread slices onto ungreased baking sheet. Brush top of each bread slice with half of butter mixture. Bake 8-10 minutes or until lightly toasted.
  • Heat broiler. Top each bread slice with 1 piece cheese and 1 slice tomato; brush with remaining butter mixture. Broil 5 to 6 inches from heat 1-2 minutes or until cheese begins to melt.

Nutrition Facts : Calories 130 calories, FatContent 3 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 5 milligrams, SodiumContent 270 milligrams, CarbohydrateContent 19 grams, FiberContent 1 grams, SugarContent grams, ProteinContent 5 grams

PEPPERONI AND CHEESE BAGUETTES RECIPE | MYRECIPES



Pepperoni and Cheese Baguettes Recipe | MyRecipes image

Good gluten-free baguettes can be hard to find, but this one has just the right mixture of flours to give it an ideal texture and flavor. Stuffed with two types of cheeses and sliced turkey pepperoni and baked until golden brown, these would make a great after-school snack or main course served with a green salad.

Provided by Robert Landolphi

Total Time 2 hours 29 minutes

Yield Serves 12 (serving size: 1/3 of baguette)

Number Of Ingredients 21

2 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 cup warm water (100° to 110°)
¼ cup olive oil
1 tablespoon cider vinegar
2 large egg yolks
3 ounces part-skim mozzarella cheese, shredded (about 3/4 cup)
3 ounces reduced-fat sharp cheddar cheese, shredded (about 3/4 cup)
7.8 ounces white rice flour (about 1 1/2 cups)
3.45 ounces brown rice flour (about 3/4 cup)
2?? ounces tapioca flour (about 1/2 cup)
2 ounces quinoa flour (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
.9 ounce flaxseed meal (about 1/4 cup)
1 tablespoon xanthan gum
½ teaspoon salt
White rice flour, for dusting
2 ounces turkey pepperoni
1 tablespoon shredded fresh Parmesan cheese
1 teaspoon dried oregano
2 large egg whites

Steps:

  • Dissolve sugar and yeast in 1 cup warm water in a small bowl; let stand 5 minutes.
  • Combine oil, vinegar, and egg yolks in a small bowl, stirring with a whisk. Place mozzarella cheese and cheddar cheese in a bowl, stirring to combine. Chill.
  • Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in the bowl of a stand mixer fitted with a paddle attachment; beat at medium speed until blended. Slowly add yeast mixture and oil mixture, beating until blended and dough pulls away from sides of bowl.
  • Turn dough onto a lightly floured surface; divide dough into 4 equal portions. Shape each portion into a ball. Working with 1 portion at a time (cover remaining portions to prevent drying), roll each portion into a 12 x 6-inch rectangle on a floured surface. Place one-fourth of pepperoni slices down center of dough leaving a 1-inch border at top and bottom; top with one-fourth cheese mixture. Beginning at short side, roll up dough tightly, jelly-roll fashion; pinch seams and ends to seal. Repeat procedure with remaining dough portions. Place rolls, seam sides down, 2 inches apart on baking sheets covered in parchment paper. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size.
  • Preheat oven to 375°.
  • Combine Parmesan cheese and oregano in a small bowl, stirring to combine. Place egg whites in a bowl, stirring well with a whisk. Brush tops of dough with egg whites; sprinkle with Parmesan cheese mixture.
  • Bake at 375° for 35 minutes or until crust is golden brown. Remove from pans; cool completely on wire racks.

Nutrition Facts : Calories 141 calories, CarbohydrateContent 25 g, CholesterolContent 27 mg, FatContent 3.1 g, FiberContent 3.3 g, ProteinContent 3.2 g, SaturatedFatContent 0.7 g, SodiumContent 249 mg

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