Friday, February 18, 2011

Cheesy Garlic Swirls

I made these years ago when Jeff and Emily came over for dinner one Sunday. It was an idea I had, and they were yummy, but the presentation wasn't quite right. I made them as stuffed breadsticks, but I didn't love that they were hollow on the inside. So, after a few years of expiramenting, I finally came up with these babies. They are ooey-gooey-delicious, and go great with soups, pizza, spaghetti, or whatever else you want! The last time I made them, I even dried and ground my own Italian seasoning! Yummy!

Cheesy Garlic Swirls

1 tablespoon yeast
1 1/2 cup warm water
1 1/2 tablespoons sugar
1 teaspoon salt
4-5 1/2 cups flour
3 tablespoons vegetable oil
1 egg yolk

Garlic Butter-
1/2 stick softened butter
1 tablespoon crushed Italian Seasoning
1/4 teaspoon garlic powder
1/4 teaspoon onion powder

Shredded mozzarella cheese
Parmesan cheese

Combine yeast, water, and sugar in a large mixing bowl and allow to stand 10 minutes or until bubbly. Combine salt, oil, and egg yolk in another large mixing bowl. Mix in 3 cups of flour. Add in enough of the remaining flour to make a soft dough what barely sticks to your finger. Knead three minutes. Cover and let raise 1 hour.

Combine butter, Italian seasoning, garlic powder and onion powder. Mix well and set aside.

Turn dough onto a lightly floured surface. Roll into a 19x6 inch rectangle. Spread garlic butter over the surface of the dough and sprinkle with the cheeses. Roll up jelly-roll style and use string or floss to cut into 12 equal slices. Place each slice into a greased muffin tin. (they turn out softer if you bake them in a 9x13 baking pan, but the muffin tin gives them that breadstick-type crunch) Cover and let raise 15-20 minutes. Bake 18-22 minutes at 350.

Butter the tops when they're finished. Makes one dozen.

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