Try this cheesy chicken-mayo garlic bread festive tree to get into the spirit of things. Serves 15.
INGREDIENTSFor the dough:
5 cups self-raising flour
3 cups double cream plain yoghurt
1 tsp saltFor the chicken-mayo filling:
1 cup Nola Original Mayonnaise
1 tbsp finely chopped chives
2 cups shredded rotisserie chicken
1½ cups grated mozzarella
Salt and pepper, to season
80 g butter, melted
2 cloves garlic, crushed
½ cup finely grated parmesan
2 tbsp chopped fresh parsley
Serving suggestion:
Nola Original Mayonnaise Squeeze
METHOD?
Preheat the oven to 180 °C. Line an extra-large baking tray with baking paper and grease it lightly to prevent sticking.
For the dough:
In a large mixing bowl combine the self-raising flour, yoghurt and 1 teaspoon of salt and mix with a spatula until well combined.
Lightly flour the counter and turn the dough out onto the counter, kneading the dough for eight minutes until smooth.
Divide the dough up into 30 small balls. Flatten each ball into a small circle-shape (8-10 cm diameter, ½ cm thick) and set aside.
For the chicken-mayo filling:
In a medium mixing bowl, combine the Nola Original Mayonnaise, chopped chives, shredded chicken and mozzarella cheese. Season to taste with salt and pepper.
Divide the chicken mayo filling onto the centre of the dough circles, leaving a 1 cm rim. Wet the rim lightly with water. Fold the sides of the dough over each other and pinch the edges tightly, forming a ball.
To assemble:
Place the balls, seam side down, on the baking tray in the shape of a Christmas tree, ensuring that the balls touch each other.
In a small bowl, mix the melted butter, garlic, parmesan and chopped parsley. Brush half of this mixture generously over the dough balls.
Bake for 15 minutes, brush with more of the garlic-butter mixture and bake for another 15 minutes until golden.
Remove the tray from the oven and allow to cool for 5 minutes. Drizzle generously with Nola Original Mayonnaise Squeeze. Source: www.foodiesofsa.com
