Cheddamelt & Spinach Bread Spirals

Delight in our Cheddamelt & Spinach Bread Spirals - a savory blend of melted cheddar, spinach, and bread, rolled into a tasty bite-sized treat.

45 Mins
1 Serving(s)
  1. 500g baby spinach leaves, washed
  2. 1 packet of store-bought bread dough (approximately 300g of bread dough)
  3. Flour, for dusting
  4. 1 x 200ml Spur Cheddamelt Heat & Pour Sauce
  5. Spur Steakhouse Signature Seasoning
  1. Grease a 25cm foil baking dish.
  2. Add the baby spinach leaves to a pan and cook over warm coals until wilted.
  3. Remove the pan from the braai, allow to cool for 5 minutes and squeeze out the excess liquid.
  4. Chop the spinach and set aside.
  5. Dust a clean surface with flour and knead the dough for 1 minute.
  6. Roll the dough into a rectangle (with a 3cm thickness).
  7. Spread the dough with Spur Cheddamelt Heat & Pour Sauce (reserving 5 tbsp), followed by the chopped spinach.
  8. Season with Spur Steakhouse Signature Seasoning. Roll up the dough lengthways and slice into 5cm rounds.
  9. Place the rounds flat side down into prepared foil dish to create a circular spiral bread.
  10. Season again with Spur Steakhouse Signature Seasoning.
  11. Brush the remaining Spur Cheddamelt Heat & Pour Sauce over the top of the bread and place over warm coals for 20-25 minutes or until the dough is cooked through and golden.



Cheddamelt Sauce


Steakhouse Spice