Leftover Cheeseboard & Cranberry Rolls!

Use up your leftovers with this soft white bread rolled up with melting Brie and tart Cranberry Sauce for a winning bake this Christmas

Brie and Cranberry Leftover Cheeseboard Bread

It’s the age old dilemma. Every year we stock up on tons of yummy cheeses for Christmas and inevitably, there’s some leftover. By that point, we’re all a bit cheeseboard-ed out, but it seems a shame to let such good cheese go to waste. That’s where this recipe comes in. Use up whatever leftover cheeses you have from Christmas – Brie if you have it but if not others will work – with this easy recipe that uses pizza dough as a quick and easy base to make.

There’s not always a lot of time on Boxing Day or afterwards to be whipping up food, but these Leftover Cheeseboard & Cranberry Rolls only require one quick proof and are simple to make so get the kids involved. You’ll keep the flow of guests happy with these warm on arrival.

Brie and Cranberry Leftover Cheeseboard Bread

The recipe is an adaptation from my popular Pizza Rolls (another great festive party option!). The dough for those is originally adapted from this recipe. It makes 16 rolls.

Ingredients

350g strong white flour
1 teaspoon salt
1 teaspoon dried active yeast
200ml lukewarm water
1 tablespoon extra virgin olive oil
150g leftover Brie, or other cheese
Leftover Cranberry sauce

  1. Add the flour to a bowl, then add the salt to one side. Measure the water into a jug and add the yeast. Leave to stand for a few minutes for the yeast to activate. You’ll know it’s working when bubbles appear on the surface. Pour into the flour and mix until combined. Add the extra virgin olive oil.
  2. Knead with a dough hook for 3-5 minutes, a little longer if kneading by hand. Place into a bowl covered with cling film or a tea towel in a warm spot to proof and double in size.
  3. Once proofed, roll out the dough into a rectangular shape. Spread the cranberry sauce on top before chopping and scattering over the top your leftover Brie. Roll up from the short end, wrap in cling film and chill for half an hour to firm up before slicing – making it much easier!
  4. Preheat your fan oven to 220’C. Slice the rolls into 16 equal pieces and spread across two lined baking trays. Bake for about 20 minutes until they are golden brown and sound hollow when tapped. Allow to cool on a wire rack to eating temperature, serve and enjoy!

Brie and Cranberry Leftover Cheeseboard Bread

Merry Christmas & happy baking!

Lauren x

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Leftover Cheeseboard & Cranberry Rolls!
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