Flavoured with garlic and herbs, this delicious cheesy pull apart makes a fun Christmas party snack that is guaranteed to impress your guests.
3 cups (450g) plain flour
2 tsp (7g/1 sachet) dried yeast
½ tbsp caster sugar
1 tsp salt
1 cup luke warm water
80g butter, melted
150g fresh mozzarella, cut into 1-2cm squares
100g butter, extra
2 cloves garlic, crushed
2 tbsp flat leaf parsley, finely chopped
Tomato Dipping Sauce
1 x 400g can chopped tomatoes
½ tbsp brown sugar
1 tbsp balsamic vinegar
1 tbsp tomato paste
Pinch of salt
• To make the dough, mix flour, yeast and sugar in a large bowl. Stir in salt. Make a well in centre and pour in water and butter.
• Stir until dough comes together in a ball. Turn out onto a floured surface and knead for 3-4 minutes or until smooth and stretchy.
• Place dough in an oiled bowl, cover with a tea towel and allow to rise in a warm place for 30 minutes or until doubled in size. Knock down dough and divide into 23 equal pieces.
• Line a large oven tray with baking paper. Roll each piece of dough into a ball, then flatten to form a disc. Place a piece of mozzarella at the centre of each disc, then shape the dough around the mozzarella to cover, pinching sides together so that cheese is completely encased. Roll ball between •hands to smooth out surface.
• Arrange dough balls on baking tray in the shape of a Christmas tree, with two making up the trunk. Cover with an oiled piece of cling film and leave to rise for a further 30 minutes.
• Meanwhile, preheat oven to 200°C. To make dipping sauce, place all ingredients in a medium saucepan and stir until well combined. Simmer over medium heat for 5 minutes or until sauce thickens slightly. Check seasoning and allow to cool.
• Bake bread for 20 minutes or until golden brown. While bread is cooking, place extra butter and garlic in a small saucepan and cook over medium heat until butter is melted and garlic is translucent but not browned.
• Brush garlic butter over cooked bread. Sprinkle with parsley and serve immediately with dipping sauce.
Energy 1473kJ (350kcal)
Fat – total 16.4g / saturated 7.2g
Carbohydrate – total 42.9g / sugars 3.3g
Dietary fibre 3.0g
Recipe created for Wollongong Central by Skye Swaney, Dietitian.
"Make this a healthier option by topping with heart healthy extra virgin olive oil instead of butter and swapping half the flour for high fibre wholemeal flour" - Skye Swaney, Dietician.