CARAMELIZED ONION AND CHEESE BAGEL SWIRLS
Provided by Kelsey Nixon
Time 2h10m
Yield 12 bagel swirls
Number Of Ingredients 21
Steps:
- Combine the warm water, sugar and yeast in the bowl of a stand mixer fitted with the paddle attachment, and let the mixture stand until bubbly, about 5 minutes. Add 2 cups of the flour and 2 teaspoons of the salt and mix on low speed until well combined, about 2 minutes. Switch the paddle attachment to the dough hook. Add the remaining flour and mix on low speed until fully incorporated, about 2 minutes longer. Turn the dough out onto a lightly-floured surface and knead until stiff, smooth and elastic, 5 to 7 minutes. Place the dough into a lightly-oiled bowl, cover loosely and set aside to rise until doubled, about 1 hour. Meanwhile, render the bacon in a large skillet over medium-high heat, about 5 minutes, and then remove from the skillet and let cool. Add the onions into the skillet with the bacon fat and cook over medium-low heat, stirring occasionally, until soft and golden, 20 to 25 minutes. Set aside to cool. Mix the cream cheese and Gouda in a medium bowl until well combined. Crumble in the bacon and stir in the caramelized onions, parsley and tarragon. Preheat the oven to 375 degrees F. Roll out the dough on a lightly-floured surface to form a 12-by-16-inch rectangle. Spread the cream cheese mixture over the dough, leaving a 1/2-inch border around the sides. Roll the dough up tightly starting with the long side, and then trim the ends and cut into 12 rolls. Place the rolls on a parchment paper-lined baking sheet. Beat the egg with 1 tablespoon water, and then brush the rolls with the egg wash and sprinkle with poppy and sesame seeds. Bake until golden brown and the filling is bubbly, 10 to 12 minutes. Drizzle the Cream Cheese and Chive Drizzle over the top
- Combine the cream cheese and whole milk in a small bowl using a hand mixer until a homogenous mixture forms. Mix in the yogurt until smooth, about 1 minute. Fold in the chives and season with salt and pepper.
SPINACH CHEESE SWIRLS
My family loves dividing up this super-easy sandwich that's brimming with great spinach and onion flavor. Refrigerated pizza dough shaves minutes off prep time and creates a golden brown crust. The cheesy slices taste terrific warm or cold, so they're great for lunches, picnics or trips. -Mary Nichols Denver, New Hampshire
Provided by Taste of Home
Categories Appetizers Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- On a lightly floured surface, roll pizza dough into a 14x10-in. rectangle. In a large bowl, combine the spinach, cheese, onion and garlic; spoon over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; tucks ends under and pinch seam to seal. , Place seam side down on a baking sheet coated with cooking spray. Bake at 400° for 25-27 minutes or until golden brown. Cut into slices.
Nutrition Facts : Calories 379 calories, Fat 15g fat (8g saturated fat), Cholesterol 44mg cholesterol, Sodium 738mg sodium, Carbohydrate 41g carbohydrate (6g sugars, Fiber 4g fiber), Protein 20g protein.
SAVOURY CHEESE SWIRLS
These are lovely served warm with butter. I usually double the recipe. UPDATE: After reading Shasha's review I had another look at my recipe and the oven temp is wrong, my oven doesn't even go up to 230degC, sorry. It should be 200degC (400degF).
Provided by Ninna
Categories Breads
Time 27m
Yield 6-8 scones
Number Of Ingredients 8
Steps:
- Preheat oven to 230degC(450degF).Correction: 200degC (400degF).
- Sift flour and salt together; rub butter in lightly with finger tips.
- Pour nearly all the milk in, saving a little for glazing and quickly mix to a soft dough.
- Turn onto a floured board and knead lightly and quickly; roll out into a slab about 12" by 6" and sprinkle with cheese, shallots, salt and paprika.
- Roll up starting with long side, cut into 1 1/2" or 2" slices; arrange, close together on paper lined baking tray, glaze with the rest of the milk and cook 10 - 12 minutes.
Nutrition Facts : Calories 139.4, Fat 5.2, SaturatedFat 3.2, Cholesterol 14, Sodium 167.1, Carbohydrate 18.2, Fiber 0.6, Sugar 0.1, Protein 4.8
CHEESE ROLL-UPS
Teach kids a lifetime cookery skill with a special recipe from CBeebies' 'i can cook'- these buns show how to make dough
Provided by Good Food team
Categories Snack, Treat
Time 55m
Yield Makes 6
Number Of Ingredients 5
Steps:
- Heat oven to 220C/200C fan/gas 7. Put the flour and butter in a bowl and rub them together with your fingers. Rubbing in mixture with cold butter is hard and tiring on young fingers, so use slightly softened butter - but not so soft that it is oily. Now stir in the paprika and mix again.
- Add 100ml milk and mix with a fork until you get a soft dough. Add a splash more milk if the dough is dry. This process will teach you how to feel the dough and decide if it needs more liquid. You can always add more milk if required.
- On a lightly floured surface, roll out the dough like pastry to about 0.5cm thick. Try to keep a rectangular shape. Only roll in one direction, and roll and turn, roll and turn - by keeping the dough moving, you avoid finding it stuck at the end.
- Sprinkle the grated cheese on top, then roll up like a sausage along the long side. Cut into 12 thick rings using a table knife. Get an adult to show you how to hold the dough with one hand and cut straight through with the other.
- Line the baking tray with baking parchment. Place the roll-ups on the parchment, cut-side down, almost touching each other, making sure that you can see the spiral. Get an adult to put them in the oven for you and bake for 20-25 mins until golden and melty. Ask an adult to remove them from the oven, then leave to cool. The cheese roll-ups will keep for up to 3 days in an airtight container.
Nutrition Facts : Calories 218 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
OLIVE BREAD SWIRLS
These delicious savoury rolls make an excellent side dish for a lunch party
Provided by Xanthe Clay
Categories Buffet, Dinner, Lunch, Side dish
Time 1h50m
Yield Makes 12
Number Of Ingredients 9
Steps:
- In a large bowl, mix the flour, salt, yeast, 1 tbsp olive oil and 300ml warm water, to make a soft dough. Knead by hand for 10 mins or with the dough hook in a food processor or mixer for 5 mins. Put the dough back in the cleaned out mixing bowl, then cover the bowl with oiled cling film. Leave to rise for an hr in a warm place until doubled in size.
- Meanwhile, make the filling. Discard any tough basil stalks (leave tender ones on) and put in a mini food processor or hand blender beaker with the black olives. Add 4 tbsp olive oil, the garlic and the anchovies, if using. Whizz to a rough paste.
- Heat oven to 220C/200C fan/gas 7. Line a shallow baking tin about 30 x 20cm with non-stick paper. On a floured worktop, roll out the dough to a rectangle roughly 30 x 40cm. Spread the olive paste all over and arrange the whole green olives in a line down one of the short edges. Roll up the dough like a Swiss roll, starting at the short olive-encrusted end to make a sausage shape.
- Cut the dough into 12 slices, then carefully lift each one into the tin, to make 4 rows of 3 swirl shapes. Lightly brush all over with the remaining olive oil. Loosely cover with cling film, then leave to rise for 20 mins or so, until slightly puffed up and filling the tin. Cook for 20-25 mins until golden, then leave to cool in the tin.
Nutrition Facts : Calories 258 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 1.05 milligram of sodium
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