This spectacular cheesy pull-apart Christmas tree recipe from Coles is so quick and easy – get the kids involved to help out.
Serves: 10
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
- 2 tsp (7g/1 sachet) instant dried yeast
- 2 tsp caster sugar
- 3 cups (450g) plain flour
- 1 tsp salt
- 1 tbs olive oil
- 500g fresh mozzarella, drained
- 1 free-range egg, whisked
- 1/4 cup (20g) finely grated parmesan
- 75g butter, melted
- 2 garlic cloves, crushed
- 1/4 cup finely chopped fresh herbs (such as rosemary, basil leaves or flat-leaf parsley)
- Warmed tomato pasta sauce, to serve
Method
- Combine the yeast, sugar and 320ml warm water in the bowl of an electric mixer fitted with a dough hook. Set aside for 5 mins or until the mixture is frothy. Add the flour, salt and oil. Beat on low speed for 5 mins or until dough is smooth and elastic. Transfer to an oiled bowl, turning to coat. Cover and set aside in a warm, draught-free place for 1 hour or until doubled in size.
- Preheat oven to 220°C. Cut the mozzarella into 30 pieces. Line a large baking tray with baking paper. Turn dough out onto a lightly floured surface. Roll out the dough to a 45cm x 20cm rectangle. Cut into 30 portions.
- Wrap 1 dough portion around 1 mozzarella piece, pinching tightly to enclose. Roll into a smooth ball. Repeat with remaining dough and mozzarella. Arrange balls in rows, seam-side down, on the lined tray to form a tree shape, allowing a little room for spreading. Brush lightly with the egg. Bake for 18-20 mins or until golden brown.
- Meanwhile, combine two-thirds of the parmesan with the butter, garlic and herbs in a small bowl. Season.
- Brush warm rolls with the parmesan mixture. Sprinkle with the remaining parmesan.
Serve with the tomato sauce and enjoy!
