Filled with melted cheese and topped with a runny egg, this flatbread is best eaten hot—tear off the crust and dunk it in the well of cheese and egg.
Small skinless sausages like these (pictured top left)are cooked on charcoal grills in Romania and in other parts of eastern Europe and the Balkans. Fragrant with garlic, paprika, and caraway, the Romanian version, called mititei, or "wee ones," are delicious served with zesty mustard.
These soft and chewy cousins of bagels are a stalwart of Polish bakeries, where their hole-less centers are filled with caramelized onions and poppy seeds.
These small bacon and onion pies are a staple of Latvian festive tables. We prefer double-smoked bacon, but any thick-cut bacon will do.
These soft and tangy rolls are the best when they're eaten still warm and gooey.