Cheese & Garlic Scrolls
I never had a cinnamon roll made with yeast dough the whole time I was growing up. My mother always made them with biscuit/scone dough and we loved them. They were a real treat. I did the same thing for my children, and I am happy to say that my children are still doing this for their own kids. A tradition that has passed down through three generations!
This is Luke and Gabriel enjoying the fruits of their father's labours! Yum! So, what does this have to do with Cheese and Garlic Scrolls eh? (Like my Canadian touch there?) Well, nothing except that the basic biscuit/scone dough is the same, which goes to tell you something . . . in case you didn't know this fact already.
A good biscuit/scone dough can be the basis for a multitude of creations! You can roll or pat it out to a rectangle and spread it with pretty much anything and you will end up with a delicious bun to enjoy anytime, anyplace, anyhow. Win-Win-WIN!!
Today I spread it with a garlic butter mixture and sprinkled cheese on top, two kinds, rolled it up, cut it into slices and baked it and presto-chango!
You have a mighty tasty bun to serve with some soup, or a salad, or (true confessions) even on their own, just because they are so darned good you cannot resist them!
These are so tender and flaky. They have just the right amount of flavour all on their own. No need to butter or spread them with anything additional. They are perfect just as they are.
Hot, cold and in between. On the first day, on the second day, and yes . . . even the third day . . . if they last that long. There are only two of us and they do last us a bit more than one or two days, but if you have a larger family I seriously doubt you will have them around much longer than a day. However, it is nice to know that if you do, they will still taste fabulous!
*Cheese and Garlic Scrolls*
Makes 12 Flaky and delicious. Perfect to serve with soup or stews. Perfect anytime! Best served on the day.
a bit more of softened butter for topping (about 1 TBS)
a couple more TBS Parmesan for sprinkling on top
Preheat the oven to 200*C/400*F gas mark 4. Butter a 10 inch pie dish. Set aside.
Sift the flour into a bowl with the baking powder and salt. Cut the butter into bits and drop into the floru mixture. Cut in using a pastry blender until the mixture resembled small peas. (You can also use two round bladed knives, making a cutting motion against each other.) Add the milk and stir together to make a soft dough. Pat out into a 8 by 12 inch rectangle. Mix together the softened butter, garlic, basil, oregano and onion powder. Spread this over the dough. Sprinkle evenly with both cheeses. Roll up tightly from the long end until you have a 12 inch sausage, pinch the ends together. Cut into 12 equal slices and place into the baking dish. Spread with a bit more softened butter and then sprinkle with the remaining Parmesan cheese.
Bake in the preheated oven for 12 to 15 minutes until risen and golden brown. Serve warm.
I don't care what else you are making for supper tonight, you need to run out into your kitchen and bake these today! Your family will be most appreciative!!! Bon Appetit!
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