Bread swirls, filled with chutney, slices of camembert cheese and a generous grating of cheddar cheese.
I made these rolls on Sunday, when I realised I had a lot of leftover dough from my naan breads, and a big slab of Camembert in the fridge that I didn’t have any plans for! However these are delicious, so there is no need to reserve them only for using up leftovers, they are worth making up a batch of dough for! I’ve used my pear and ginger chutney in this recipe, because I though it would go well with some camembert cheese, and it did!
These make a really good, all in one lunch, and are great to take into work on weekdays, I have been taking mine in all week and have only just run out. So I would recommend making up a batch on a sunday afternoon and adding them as an exciting treat to lunch boxes.
Variations: Literally anything can go in these rolls. I think some sort of cheese combination works best though! Goats cheese and caramelised onion would be tasty.
Ingredients: Makes about 12 Rolls:
- Leftover dough – 2/3 of a batch OR make up a batch of your own, use the same recipe as for my naan breads. (Use after first proving)
- 2 heaped tbsp of chutney
- 1/2 a wheel of camembert cheese
- Cheddar Cheese, grated to finish
Preheat the oven to 180C, grease a few baking trays.
Roll out the dough into a large rectangle, until the dough is about 1cm thick.
Spread over the chutney, until the dough is evenly covered, right up to the edges.
Scatter over the camembert and cheddar, so the dough is evenly covered.
Roll up the dough lengthways, into a long sausage shape.
Slice the roll into around 12 evenly sized chunks.
Place the rolls, swirl side down, on a baking tray, cover with cling film and leave to prove for 45 minutes, until the dough has started to expand.
Bake in the pre-heated oven for 15-20 minutes, until golden brown and sound hollow when tapped.
Leave to cool on a wire rack before serving.