Cheesy Garlic Pull-Apart Scrolls
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Cheesy Garlic Pull-Apart Scrolls

Cheesy Garlic Pull-Apart Scrolls

with Tomato Relish | Serves 6

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!


Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time


/ Serving 6 people

2 packet

basic sponge mix

(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )

2 clove


1 packet


1 packet

Greek-style yoghurt

(Contains Milk;)

2 packet

Cheddar Cheese

1 packet

Parmesan Cheese

1 packet

Tomato Relish

Not included in your delivery

olive oil

40 g


½ cup


(Contains Milk;)


Nutritional Values

Energy (kJ)4850 kJ
Fat40.3 g
of which saturates24.1 g
Carbohydrate156 g
of which sugars11.7 g
Protein38.7 g
Sodium3602 mg
The average adult daily energy intake is 8700 kJ



• 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!