These Cheesy Chilli Crisp Rolls are the kind of festive side that will have everyone fighting for seconds. Soft, buttery and golden, each roll is filled with gooey mozzarella and that addictive heat from Marion’s Kitchen Crispy Chilli Oil. They are the perfect mix of cosy comfort and party flair, ideal for party feasts, summer barbecues or any get-together where food is the main event. Serve them warm and watch them disappear faster than you can say “pass the bread”!
For the Filling:
1½ tbsp Marion’s Kitchen Crispy Chilli Oil
85g unsalted butter, softened
2 tbsp finely grated parmesan cheese
1 tbsp olive oil
1 tbsp finely chopped parsley
2 cups shredded mozzarella cheese
For the Dough :
800g of Store-bought chilled dough, (try homemade bread recipe)
- Remove the frozen dough from the refrigerator. Set aside until ready to use.
- In a small bowl , mix together the softened butter, Crispy Chilli Oil , parmesan, olive oil and parsley until combined. Scoop out 1 tablespoon and set aside. This will be used to brush the rolls after baking.
- Preheat the oven to 180°C (350°F). Line an 8×8-inch baking pan with parchment paper.
- Roll out the dough into a ¼-inch thick rectangle. Spread the chilli butter evenly over the surface, then sprinkle with mozzarella cheese. Roll the dough into a tight log, trimming off any uneven edges. Cut into 6 equal pieces.
- Arrange the rolls in the prepared pan , cover with a clean towel and let them rest for another 15-20 minutes to puff up. Bake for 30-35 minutes, or until golden brown and cooked through.
- Brush the warm rolls with the reserved melted chilli butter. Sprinkle with extra parsley if you are feeling festive, and serve straight away while the cheese is still gooey and irresistible.
