Cheese and Sundried Tomato Swirls
These cheese and sundried tomato swirls are delicious addition to work and school lunches, or best enjoyed warm from the oven with your arvo cup of tea.
Tips & Tricks
- To speed up the proofing time, place the dough in a warming drawer and leave to rest for about 15 – 20 minutes.
- For a crispier top, brush the tops with oil from the Pams Sundried Tomato jar before baking!
Ingredients
- 3 cups Pams High Grade Flour
- 2 ½ tsps Pams All Purpose Active (Dried) Yeast
- 1 Tbsp Pams White Sugar
- 1 cup Pams Mozzarella Grated Natural Cheese
- 1 jar Pams Sundried Tomatoes, drained and sliced
- Large handful of Pams Baby Spinach Leaves, chopped
Method
- Combine the flour, yeast, sugar and 1 tsp of salt in a large mixing bowl. Add 1 ¼ cups of warm water and 3 Tbsps olive oil and mix until a dough forms.
- Place onto a lightly floured bench and knead for 2 minutes, until smooth.
- Add the dough to a greased bowl, cover with a tea towel and leave to rest in a warm place for about 45 minutes, or until doubled in size.
- Turn the dough out on to a lightly floured surface. Using a lightly floured rolling pin, roll the dough out into a large rectangle (about 40x30cm).
- Sprinkle over the cheese, spinach and sundried tomatoes evenly across the rolled-out dough, and roll tightly into a lengthwise log.
- Slice the log into 12 pieces and lay each swirl cut side up on a lined baking tray. Leave to rest for another 45 minutes, or until doubled in size.
- Top the swirls with any leftover cheese, then bake for 40-45 minutes at 180°C, or until golden.
Ingredients
- 3 cups Pams High Grade Flour
- 2 ½ tsps Pams All Purpose Active (Dried) Yeast
- 1 Tbsp Pams White Sugar
- 1 cup Pams Mozzarella Grated Natural Cheese
- 1 jar Pams Sundried Tomatoes, drained and sliced
- Large handful of Pams Baby Spinach Leaves, chopped
