I love the demo of making the garlic bites or the apple cinnamon bites (pull apart bread) in the small saute pan with the Grands biscuits. I want to double this recipe for a bigger brunch-themed show I have coming up. Do you think I could do this in the 10" Professional Covered Skillet? Has anyone tried doubling it? I know I could do two separate batches in the small saute pan, but the main recipe I'm doing (Ham and Cheddar Croissant Bake---yum! Just made it for dinner tonight to practice) is pretty involved and I don't want to spend any time on the 2nd recipe...I want it in the oven when guests come. Any ideas how long to cook it? Just thought I'd see if anyone tried doubling it. Thanks for your help!