Cheesy Garlic Butter Scrolls
Cheesy Garlic Butter Scrolls

Cheesy Garlic Butter Scrolls

Like cheesy, garlic bread in a scroll, these bake up beautifully in a Krustic Dutch oven. This is a quick, easy recipe that doesn't require any preheating, and is ready within and hour and a half. Perfect for weekend lunches or snacks. Keep 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
TOTAL1 Hour, 15 Minutes

INGREDIENTS:

  • 450 grams all-purpose or bread flour
  • 8 grams instant yeast
  • 1 ½ tsp salt
  • 1 tablespoon sugar
  • 1 ¼ cups lukewarm water
  • 2 Tbsp olive oil
  • ¼ cup tomato paste
  • 3 cloves roasted garlic (optional)
  • 2 tablespoons butter (optional)
  • 150g sliced ham/pepperoni/bell peppers 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 bowl and place 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 spread over one of the rectangles
  4. Preheat oven to 375F.
  5. Tip dough onto a clean work surface and roll out into a large rectangle.
  6. Top with your choice of filling options:
  7. Top with tomato paste, ham and shredded cheese
  8. Spread over roasted garlic butter, then top with shredded cheese, crack fresh black pepper over the top.
  9. Basil pesto, pecorino romao cheese, sliced fresh heirloom tomatoes
  10. Whichever filling you chose: spread sauce/pesto/garlic butter right to the edges of the rectangle, leaving a ½ inch border on two long sides. From one of the long sides start rolling the dough up into a log, pressing in any filling that slips out. 
  11. Slice into thick slices, then place in your lined Krustic. Cover and leave to rise 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. 
  12. Remove lid and cook a further 10 minutes until nicely golden brown on all sides. 

GALLERY:

NOTES:

Roasted Garlic Butter:

  • Place a whole head of garlic onto a pice of tin foil. Drizzle with oil and season with salt and pepper. Seal up the tinfoil and place in a 400°F oven for 30-40 minutes, or until the cloves are lightly browned and feel soft when pressed.
  • Leave to cool then press out the cloves and squash with a fork. Add to 150 grams of softened butter, season and mash together until smooth.