Celebrate Christmas, Australia Day or any special occasion with these light and fluffy, cheesy pull-apart scrolls. A combination of cheesy dough and the perfect sharpness of pickled onions.
Scroll Dough
Ingredients
3 cups (450g) plain flour
2 teaspoons (7g) dry instant yeast
3 teaspoons sugar
2 teaspoons salt
1 cup (250ml) lukewarm water
2 tablespoons olive oil
Method
To make the dough, combine flour, yeast, sugar and salt in a large bowl. Add water and oil. Stir to form a soft dough. Knead on a lightly floured surface for about 5 minutes, or until smooth and elastic. Set aside, covered, for 30 minutes while making the filling
Cheese and Onion filling
Ingredients
60g butter, melted
1 ½ tablespoons garlic salt
2 ½ cups (300g) grated mozzarella
⅓ cup (35g) grated parmesan
150g jar Rosella White Cocktail Onions, drained
150g jar Rosella Green Cocktail Onions, drained
150g jar Rosella Cocktail Red Onions, drained
Method
Meanwhile, combine melted butter and garlic salt
Preheat oven to 200°C/180°C (fan-forced). Line a large baking tray with baking paper
Punch down dough and roll out to a 40cm x 30cm rectangle. Brush dough with melted butter mixture, scatter over mozzarella and parmesan
Coarsely chop ⅓ cup of the white cocktail onions and scatter over the cheese
Halve 15 green and 15 red cocktail onions and sprinkle over the top. Roll up dough tightly to form a 40cm log. Cut into 16 scrolls. Arrange 15 scrolls into a triangle shape on prepared baking tray. Add last scroll as the tree trunk
Bake 30-35 minutes, or until golden. Brush with remaining butter while it is still hot. Serve warm, topped with extra cocktail onions
Tips & Hints
Dough can be made in advance. Cover and refrigerate overnight. Bring back to remove temperature before rolling
Short on time, substitute with fresh 250g dough balls from the supermarket. You will need 3 or 4 dough balls
