Cheesy Garlic Butter Scrolls
Cheesy Garlic Butter Scrolls

Cheesy Garlic Butter Scrolls

Like cheesy, garlic bread in a scroll, these bake up beautifully in your Krustic Dutch oven. This is a quick, easy recipe that doesn't require any preheating and is ready within an hour and a half. Perfect for weekend lunches or snacks. Keep them in the freezer and defrost as needed, and switch up the ingredients to your favorite pizza toppings.

Baked delights Round
PREP TIME45 Minutes
COOK TIME25-30 Minutes
SERVES8 Large Scrolls
TOTAL TIME1 Hour, 15 Minutes

INGREDIENTS:

  • 450 grams all-purpose or bread flour
  • 8 grams instant yeast
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 ¼ cups lukewarm water
  • 2 tablespoons olive oil
  • ¼ cup tomato paste
  • 1 head garlic
  • 150g salted butter, softened
  • 150g sliced ham/pepperoni/bell peppers, or other fillings of choice
  • 250 grams shredded cheddar, edam, or mozzarella cheese (or a pizza blend)

METHOD:

  1. Add flour, water, oil, yeast, salt and sugar to the bowl of a stand mixer fitted with a dough hook. Knead for 5 minutes, until soft and smooth. You can also knead by hand, this will take 5-7 minutes.
  2. Cover the bowl and place the dough in a warm place to rise until doubled in size (approx. 30 minutes).
  3. Roughly chop ham and any other additions you’re adding. Mix the softened butter with the roasted garlic (if using, see below) and set aside.
  4. Preheat the oven to 375°F.
  5. Tip dough onto a clean work surface and roll out into a large rectangle.
  6. Spread over garlic butter over the dough, leaving a ½ inch border on two long sides. Scatter over the grated cheese, ham and other fillings of choice. From one of the long sides start rolling the dough up into a log, pressing in any filling that slips out.
  7. Slice into thick slices, then place in your lined Krustic Dutch oven. Cover and leave to rise for 15-20 minutes. When they’re nice and puffy, place in the oven with the lid on for 10 minutes. This allows a nice rise and stops the dough from browning too quickly. 
  8. Remove lid and cook a further 10 minutes until nicely golden brown on all sides. 
  9. Roasted Garlic Butter: Place a whole head of garlic onto a piece of tin foil. Drizzle with oil and season with salt and pepper. Seal up the tin foil and place in a 400°F oven for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
  10. Leave to cool then press out the cloves and squash with a fork. Add to 150g of softened butter, season and mash together until smooth.

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GALLERY:

NOTES:

  • Storage: Keep in the freezer and defrost as needed. You can switch up the ingredients to your favorite pizza toppings.
    You can use preprepared garlic butter in place of the roasted garlic butter.
  • For another tasty filling option, try spreading over basil pesto and Pecorino Romano.
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