Believe it or not, I think all this scheduled baking is actually improving some of my skills! I found myself handling the Brioche dough and thinking it was no big deal. I've also started planning ahead more, so that I expect baking projects to take two days, and then when they don't, it's a pleasant surprise :-)
These were quite yummy, and I can see the many possibilities - looking forward to seeing what my fellow TWD bakers have stuffed in their pockets. The potato/goat cheese mix is a good base, and I used both asparagus and roasted red pepper on top of it. I like the flexibility of having the dough in the fridge overnight, and maybe I'll try putting some in the freezer sometime. It would be good to pull dough out and make some of these.
I baked them a little too quickly - had the oven up too high - so they were slightly darker than desired, but there were delicious anyway.
|Roasted red pepper strips|