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1
Slice the onion thinly.
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2
Drain the canned corn.
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3
Make the dough in a bread machine.
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4
When it's complete, take it out and press down lightly to deflate.
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5
Divide into 6 portions, round off each portion into a smooth ball, and rest for about 15 minutes.
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6
This is the dough after it has rested.
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7
Roll the dough out to about 25 x 10 cm.
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8
Spread on the pizza sauce, and top with the A. fillings.
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9
You can also spread mustard and ketchup on the dough and line with the sausages.
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10
Press the seams tightly closed so that the fillings don't come out.
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11
Place the rolls seam side down on a kitchen parchment paper lined baking tray for the 2nd rising.
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12
When the dough has risen, snip the dough quite deeply and at a sharp angle with kitchen scissors as shown, then push the cut parts to the left and right alternately.
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13
Mist the bread, and sprinkle the sausage version with black pepper.
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14
Sprinkle Parmesan cheese on the bacon version.
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15
Bake in a 210C oven for about 20 minutes.
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16
Golden brown pain d'epi!
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17
This is the sausage version.
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18
It's great sprinkled with some Tabasco.
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19
This is bacon and cheese pain d'epi.
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20
The toasted cheese is nutty and delicious.
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21
This is a bacon and sausage pain d'epi.
