What you will need
- 1 tin Nestle reduced cream
- 1 packet Maggi onion soup for onion dip
- ½ lemon juiced
- 300g cheese grated - Tasty or Colby
- 1 small white onion minced
- ½ tsp Colman’s mustard powder
- 4 slices Hellers Streaky Bacon finely chopped
- 1 loaf white bread sandwich slice
- Cracked pepper
- Soft butter for spreading
- Curly parsley chopped
Instructions
- Preheat the oven to 180C
- In a large bowl make the dip by mixing the reduced cream, onion soup and lemon juice well together.
- Add the grated cheese, minced onion, mustard powder and a couple of twists of cracked pepper. Give this a really good mix together and then set aside.
- In a fry pan over medium heat cook the bacon for 5-7 mins until the fat is rendered and it’s just starting to colour. Set it aside and allow the bacon to cool.
- Meanwhile butter 15 slices of bread on one side.
- Add the bacon to the cheesy mixture and mix together well.
- Spread 1 good tablespoon onto the unbuttered side of bread covering about ¾ of the slice of bread. Roll up into rectangles or on the diagonal – both shapes are acceptable in Southland! Repeat until the mixture is used up.
- At this stage you can freeze your Southland cheese rolls to enjoy whenever you have a craving or party! You can also store them in the fridge for several days, just put a damp tea towel over them and food wrap them tightly so they don’t dry out.
- To bake, place cheese rolls on a large tray lined with baking paper and cook for 12-15 minutes. They should be golden…if they start oozing filling from the ends then you’ve probably been a bit generous with the amount of filling you’ve used – just adjust it on the next batch!
- To serve, pile them up on a platter and sprinkle with curly parsley…
- Caution: Burn Alert!! Eat your Southland cheese rolls as hot as your mouth can tolerate because if you don’t they will all be gone within minutes!!
