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Lancewood Cheesy Pinwheel Bread
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Lancewood Cheesy Pinwheel Bread

Ingredients

15 ml butter
6 spring onion(s) , chopped
2 garlic clove(s) , crushed
45 ml fresh coriander , chopped
175 g LANCEWOOD Jalapeño Chutney DIP&TOP™
150 g LANCEWOOD® Cheddar , grated
salt & freshly ground black pepper  to taste
500 g prepared bread dough  (available at your local supermarket or deli)

Method

For the oven:
Heat the butter and fry the spring onions and garlic until soft. Add the coriander and set aside.

Mix the dip with the cheese and add the spring onion mixture. Mix well and season to taste.

Flour a surface. Roll the dough out into a rectangle of approximately 25 cm x 35 cm.  

Spread the dip mixture over, leaving a 2 cm border open. Roll up tightly and cut into 12 wheels.

Place on a well greased baking sheet and allow to rise in a warm place for about 30 minutes.

After 10 minutes, preheat the oven to 180°C. Bake for 30 – 35 minutes or until golden.

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 or stand about 20 cm above the medium coals. Make sure the coals are spread out evenly and not too hot to prevent the bread from burning.

Place 8 – 10 coals on the lid of the pot and cook for 40 - 50 minutes or until golden and baked through. Replace coals if they become too cold.
* Cooking times may vary depending on coals.

HINTS & TIPS:

  • Use any DIP & TOPflavour.
  • Replace the fried spring onion and garlic with 60 ml basil pesto or sweet chilli sauce

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