Cheddamelt & Spinach Bread Spirals
Delight in our Cheddamelt & Spinach Bread Spirals - a savory blend of melted cheddar, spinach, and bread, rolled into a tasty bite-sized treat.
Ingredients
- 500g baby spinach leaves, washed
- 1 packet of store-bought bread dough (approximately 300g of bread dough)
- Flour, for dusting
- 1 x 200ml Spur Cheddamelt Heat & Pour Sauce
- Spur Steakhouse Signature Seasoning
Method
- Grease a 25cm foil baking dish.
- Add the baby spinach leaves to a pan and cook over warm coals until wilted.
- Remove the pan from the braai, allow to cool for 5 minutes and squeeze out the excess liquid.
- Chop the spinach and set aside.
- Dust a clean surface with flour and knead the dough for 1 minute.
- Roll the dough into a rectangle (with a 3cm thickness).
- Spread the dough with Spur Cheddamelt Heat & Pour Sauce (reserving 5 tbsp), followed by the chopped spinach.
- Season with Spur Steakhouse Signature Seasoning. Roll up the dough lengthways and slice into 5cm rounds.
- Place the rounds flat side down into prepared foil dish to create a circular spiral bread.
- Season again with Spur Steakhouse Signature Seasoning.
- Brush the remaining Spur Cheddamelt Heat & Pour Sauce over the top of the bread and place over warm coals for 20-25 minutes or until the dough is cooked through and golden.
Variations
None
