Preheat oven to 400 degrees F. Place both sides of the baguette on a large baking sheet with the cut side up.
In a small bowl, combine butter and garlic and spread evenly on bread halves. Place the mozzarella cheese slices on top of the bread, making sure
the cheese covers the bread completely. Bake the bread for 12-15 minutes or until the cheese is melted.
While the bread is in the oven, make the balsamic reduction. Place the balsamic vinegar in a small saucepan. Bring the vinegar to a boil, decrease
the heat to low, and simmer, stirring occasionally, until the mixture is reduced by about half. This should only take about 5-7 minutes. Set
Heat oven to 450ºF. Melt butter in jelly roll pan, 15 1/2x10 1/2x1 inch, in oven. Stir together Bisquick mix & Cayenne Pepper. Remove chicken
from sauce; discard sauce. Coat chicken with Bisquick mixture. Place in single layer in pan.
Bake 25 minutes; turn and bake an additional 20 to 25 minutes or until chicken is golden brown and juice is no longer pink when centers of pieces
are cut. Serve with Ranch dressing.
In a mixing bowl, combine 2 cups flour, yeast and salt. Add water and oil; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Cover and let rest for 10 minutes. Roll the dough into a 16-in. x
11-in. rectangle; transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Press dough 1/2 in. up the sides of pan. Spread with pizza sauce,
America Sauce Let's Get Patriotic Hot Sauce and sprinkle with cheese. Arrange pepperoni on top in five interlocking circles. Bake at 400° for
20-25 minutes or until crust and cheese are lightly browned.Yield: 10-12 servings.