Leek and cheese rolls with anchovies topping

By • February 23, 2014 1 Comments

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Author Notes: These rolls are usually a hit with everyone! You can play around with the ingredients. You can replace the leek with onion, you can use any other type of cheese, but the topping with anchovies is a must! Even for those who are not crazy about anchovies (like my husband) the taste is subtle and the flavours perfectly combined! Flavours in a soft dough package. createpink.com

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Makes 25-30

  • yeast dough
  • 1 cup tomato paste
  • 2 tablespoons olive oil
  • 3 tablespoons small diced anchovies
  • 1/2 cup small diced leek
  • 1 cup shredded cheddar cheese
  • 1/4 cup sliced olives
  • 1/4 cup bacon cut into small pieces
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon thyme
  1. For yeast dough: 375ml (1 1/2 cups) warm water, 2 teaspoons (7g/1 sachet) dried yeast, Pinch of sugar, 600g (4 cups) plain flour, 1 teaspoon salt, 60ml (1/4 cup) oil. Preparation: Combine 2 tbsp of water, yeast, 1 tbsp flour and a pinch of sugar in a small bowl. Set aside for 10 minutes or until double and foamy. Put the remaining flour in a large bowl and make a well in the centre. Add the yeast mixture, the remaining water and oil. Mix until the mixture is combined and you have a smooth and elastic dough. Cover and leave aside for at least one hour or until the dough doubles in size. cups) plain flour, 1 teaspoon salt, 60ml (1/4 cup) oil. Preparation: Combine 2 tbsp of water, yeast, 1 tbsp flour and a pinch of sugar in a small bowl. Set aside for 10 minutes or until double and foamy. Put the remaining flour in a large bowl and make a well in the centre. Add the yeast mixture, the remaining water and oil. Mix until the mixture is combined and you have a smooth and elastic dough. Cover and leave aside for at least one hour or until the dough doubles in size.
  2. Topping: Mix the tomato paste with oil, salt, pepper, thyme and the anchovies.
  3. When the dough doubled in size remove half of the dough to a flour-dusted surface and start to roll into an 18-by-14-inch rectangle. Brush dough with the tomato mix, sprinkle with leek, cheese, bacon and olives and then tightly roll dough into a log. Cut dough into 1/2 inch pieces. Sprinkle with poppy seeds. Place on a baking sheet lined with parchment paper. Bake at 450 for 10-15 minutes, or until the dough is golden brown.

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