Greetings all! My father in law surprised me today with a Wagner bread stick pan (1326). I love the look of these pans, but haven't bought one because I tend to keep pieces that I use, and I don't know that I would use this that often. Now that I have it, any suggestions for recipes that aren't typical breadsticks or sausages? A French roll pan seems much more versatile to me, which is what I have been looking at, but consider this a challenge for this narrow pocketed gem pan!