Cheesy Garlic Pull-Apart Scrolls
with Tomato Relish | Serves 6
- Gluten
- Wheat
- Milk
- Milk
- Peanuts
- Sesame
- Soy
- May contain traces of allergens
- Almond
- Brazil nut
- Traces of Cashew
- Macadamia
- Pecan
- Pine Nut
- Pistachio
- Walnut
- Hazelnut
Dive into these cheesy garlic pull-apart scrolls designed for easy sharing and bursting with maximum flavour. Pair them with a tangy tomato relish that adds a delightful zing to each bite!
Ingredients
2 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Hazelnut.)
2 clove
garlic
1 packet
parsley
1 packet
Greek-style yoghurt
(Contains: Milk;)
2 packet
Cheddar cheese
(Contains: Milk;)
1 packet
Parmesan cheese
(Contains: Milk;)
1 packet
Tomato Relish
Not included in your delivery
olive oil
40 g
butter
(Contains: Milk;)
½ cup
milk
(Contains: Milk;)
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. Grease and line the loaf tin with baking paper. • Weigh out 300g of basic sponge mix (reserve the remaining for step 3!). • Finely chop garlic and parsley. • Place garlic, parsley and half of the butter in a small microwave-safe bowl and microwave in 10 second bursts or until melted. Season with salt and pepper.
• In a large bowl, add the measured basic sponge mix. • Using your fingertips, rub the remaining butter into basic sponge mix, until resembling fine breadcrumbs. Add Greek-style yoghurt and the milk, then mix until dough comes together. • Very lightly dust a work surface with some of the remaining basic sponge mix. Tip out dough and knead until smooth, 1-2 minutes.
TIP: Don't worry if your mixture looks a little dry! It will come together as you knead the dough.
• Lightly dust the work surface again with some of the remaining basic sponge mix. Roll dough into a 30cm x 40cm rectangle. • Spread dough with garlic-parlsey butter, then top with Cheddar cheese. • Roll up dough tightly from the long side to form a log. Slice into 6 equal portions. • Arrange scrolls, cut-side up, in the lined loaf tin. • Bake scrolls until lightly browned, 10-12 minutes. • Remove from oven. Sprinkle with Parmesan cheese. Bake until golden brown, 8-12 minutes. • Set aside to cool slightly in the tin, 15 minutes.
• Transfer cheesy garlic pull-apart scrolls to a serving plater. • Serve with tomato relish. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the taste, though some found it bland. Adding extra garlic or herbs could boost the flavour.
- Ease of prep: Several found the dough tricky to work with, noting it was dry and crumbly. Some struggled with portioning and shaping.
- Suggestions: Avoid over-kneading the scone-like dough. Consider using less parsley, more butter, and baking longer for better texture.
- Texture: Some found the scrolls doughy or tough. They had a scone-like consistency rather than a soft, pull-apart texture.
