Cheese and Chutney Roll Ups

Bread swirls, filled with chutney, slices of camembert cheese and a generous grating of cheddar cheese. 

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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

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To Make:

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.

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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.

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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.

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Pear and Ginger Chutney

Sweet and tangy pear chutney flavored with fiery ginger.

     

This is one of the first chutneys I have made, so I have stuck to quite a basic combination of pears and ginger, which are easy to get hold of in winter!

I served this with my Wholemeal IPA Beer Bread and a baked Camembert which was a lovely combination!

Variations: Swap the pears for any other fruit such as apple or rhubarb.

Ingredients: Makes Three 250g Jars.

  • 4 Medium Sized Pears
  • 1 Apple
  • 75g Brown Sugar
  • 150ml Red Wine Vinegar
  • 1 Onion, finely chopped
  • A large piece of Fresh Ginger, grated.
  • 1tsp Mustard Seeds
  • 1tsp Black Peppercorns
  • 3 Pieces of stem ginger, finely sliced
  • 1tbsp Ground Ginger
  • 2tsp Salt

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To Make:

Finely slice the onions, and fry in a large saucepan in olive oil for 5-10 minutes, until cooked through. Then add the mustard seeds and peppercorns, and fry for a further few minutes, until the mustard seeds start to pop.

Meanwhile, dice the pears and apples into even sized small chunks. Add to the pan, along with all the other ingredients for the chutney.

Cook over a low heat for around 45 minutes, until the chutney has turned dark in colour, and thickened. Taste the chutney at this point, and check it doesn’t need any extra seasoning.

Pour the hot chutney into sterilised jars and leave to cool. The chutney will be best eaten after it has matured for a few weeks, but I ate mine straight away and it still tasted good!

Serve with a big wedge of cheese on some nice crusty bread.

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Other recipes you may like:

Wholemeal IPA Beer Bread

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