RAMA Cheesy Garlic Pull-Apart Bread
RAMA cheesy garlicky pull-apart bread
Recipe by Daleen van der Merwe
Preparation: 1 hour
Cooking: 30 minutes
700 g ready made bread dough (bought)
½ cup marinated sun dried tomatoes, chopped
½ cup feta cheese, crumbed
2 Tbsp RAMA
300 ml grated mozzarella cheese
1½ clove garlic, minced
1 t dried mixed herbs
½ cup RAMA, melted
1 clove of mince garlic, add to melted RAMA
Grease a 22 cm loose bottom cake tin.
Cut the dough into 24 pieces and shape into balls. Press or roll each ball flat into a circle.
Mix all the ingredients for the filling together. Spoon the filling on the centre of each dough circle. Fold the dough over the filling and pinch the ends together, in the shape of a money bag.
Dip each dough ball into the melted garlic RAMA. Place the balls tightly in the prepared pan with pinched sides upwards. Pour any remaining melted garlic RAMA over the rolls and cover with a tea towel. Let the dough rise in a warm place until doubled in size, 30—45 minutes.
In the meantime preheat the oven to 190 °C.
Bake the rolls for 25 to 30 minutes or until golden brown. Cool 5 minutes in pan, then invert on serving plate. Serve warm.