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15 ml butter
6 spring onions, chopped
2 cloves garlic, crushed
45 ml freshly chopped coriander
175 g LANCEWOOD® Jalapeno Chutney Dip & Top
150 g LANCEWOOD®Cheddar, grated
Salt and freshly ground black pepper to taste
500 g prepared bread dough (available at your local supermarket or deli)
Heat the butter and fry the spring onions and garlic until soft. Add the coriander and set aside. Mix the Jalapeno Chutney Dip & Topwith the cheddar cheese and add the spring onion mixture. Mix well and season to taste. Roll the dough out on a floured surface to a rectangle about 25 cm x 35 cm. Spread the Lancewood cheese mixture over, leaving a 2 cm border open on the longer side furthest away from you. Roll up tightly from the longer side closest to you. Cut into 12 wheels and place on a well greased baking sheet next to each other. Allow to rise in a warm place for about 30 minutes. Bake in a preheated oven at 180°C for 30 – 35 minutes or until golden and baked through. Brush with butter as soon as it comes out of the oven. Serve warm with butter.
For the braai:
Place in a well-greased potjie with a flat lid. Allow to rise in a warm place for about 30 -40 minutes. Place on a grid, bricks or stand about 20 cm above medium coals. Make sure the coals are spread out evenly. Take care to make the coals not too warm or the bread will burn. Place 8 – 10 coals on the lid of the pot to cook the top of the bread. Cook for about 40 - 50 minutes or until golden and baked through. Replace coals if they become too cold.
* Cooking times may vary depending on coals.
Use LANCEWOOD® Sour Cream & Chives Dip & Top instead of g LANCEWOOD® Jalapeno Chutney Dip & Top.Replace the fried spring onion and garlic with 60 ml basil pesto and the LANCEWOOD® Jalapeno Chutney Dip & Top with LANCEWOOD® Olive & Feta Dip & Top.
Replace the spring onion and garlic with 60 ml sweet chilli sauce and the LANCEWOOD® Jalapeno Chutney Dip & Top with LANCEWOOD® Sweet Red Dip Pepper & Top.
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