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“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.”
1hr 25mins

Ingredients Nutrition

  • 12 lb pancetta, sliced about 1/4 inch thick at the deli
  • 1 teaspoon Italian herb seasoning (e.g., Spice Islands)
  • 12 cup onion, finely chopped
  • 1 tablespoon olive oil
  • 2 cups grated parmesan cheese (not the green can type)
  • 2 loaves bridgeford frozen bread dough, thawed
  • flour, for dusting
  • 1 egg, beaten and mixed with
  • 1 tablespoon water


  1. Chop the pancetta into very small dice and saute in a little olive oil until crispy.
  2. Remove meat and put aside in a bowl.
  3. In the same pan cook the onion until softened.
  4. Stir in the Italian herbs and cook a minute or so longer.
  5. Combine the onion mixture with the pancetta.
  6. Line two cookie sheets or jelly roll pans with baking parchment.
  7. Roll the bread out into two 8 x 14 inch rectangles on a lightly floured surface.
  8. Distribute the filling mixture over one of the rectangles.
  9. Sprinkle half the cheese over the filling.
  10. Place the second dough rectangle over this and press lightly to adhere.
  11. Slice into 1/2 inch thick sticks.
  12. (Cut in half or four if you want smaller sticks.).
  13. Twist them as you transfer to the prepared baking pans.
  14. This is a little messy, and you will need to poke the filling back in on some of the sticks.
  15. Let rise, covered, until double, about 30 to 40 minutes.
  16. Brush with the beaten egg and sprinkle with the reserved cheese.
  17. Bake in a pre-heated 375 degree oven until deep golden brown, about 25 minutes.
  18. Makes about 28 full size sticks.

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