These just kind of happened one day when I decided to bake dinner rolls in a square pan instead of a round one, and ended up with dough for two more rolls than the pan would accommodate. So I shaped them to stand alone, rather than putting them in a small pan, and then baked them on a hot stone. The result? A nice chewy crust, a ratio of crust to inside that’s considerably higher than a pull-apart roll, and a handy, no-plate-needed size, sort of like a drop biscuit. Thus the name. These chubby guys can be sliced and stuffed with good local salame, a bit of cheese and a generous slathering of mustard to make sturdy little sandwiches perfect for taking on hikes or for basket suppers outdoors. They also make excellent croutons, too, if you think to set a few aside in advance. ;o)

Share: