Tomato, garlic and cheese swirls

by Sunita on February 24, 2010

The weather is still very wintry in our neck of the woods. Even though the children are supposed to be on the second half of their spring term at school, apart from the occasional bird song, spring hardly seems to be in  a hurry to come around. We still have to wrap up warm to brace ourselves against the cold, even the gloves doing little to stop the hands getting numb inside them. The face, the running noses are still very much everywhere. The freezing wintry showers are still falling with the same gusto.

With such weather around us, the need for a hearty bowl of soup is always there. And if there is some nice bread to go along with it, so much the better. Last evening we had bowlfuls of our favourite red lentil and vegetable soup and it was accompanied by some tomato, garlic and cheese swirls. It was a perfect dinner after we were drenched by the wintry showers on our way back home from the kids school-hearty and warm, and of course, full of flavours.

There is something about tomato and garlic that I adore and just can’t have enough. This was what I was thinking as I was cooking the filling for my swirls. And add some cheese, and its a match made in heaven. You can find the recipe for the soup here; as for the swirls, it follows-

What’s needed-

For the dough-

4 C of whole wheat flour (atta)
2 tsp fast action dried yeast
1 tsp salt
1/2 tsp sugar
2 C of warm milk

For the filling and topping-

6-7 medium sized tomatoes, chopped
10-12 large cloves of garlic, peeled and cut into thick slices
2 tblsp olive oil
2 tblsp Italian seasoning
1 very small onion, finely chopped
1 tsp + a little extra for topping smoked paprika
1/2 tsp crushed red chillies
salt and freshly ground pepper to taste
2 C of grated edam or cheddar cheese ( I used the former)

a little ground rice or cornmeal to roll the dough in and for dusting the baking tray.

How to-

  1. In a bowl, mix together the flour, salt, sugar, and yeast. Tip in the milk and mix to form a dough. If the dough appears too dry, add a couple more tblsps of milk, but not too much. Knead the dough for about 10 minutes to form a smooth but firm ball of dough.
  2. Place the dough in an oiled bowl, toss it around and cover the bowl with an oiled plastic wrap. Leave the dough to rise till doubled in volume ( about 1-1 and 1/2 hours).
  3. While the dough rises, make the filing.
  4. Place all the ingredients for the filling ( tomatoes, garlic, onion, olive oil, Italian seasoning, paprika, salt and pepper) in a pan, mix well and place over heat.

    Cook till the tomatoes are mushy and the mixture is thick and lumpy. Remove from heat and cool completely.

  5. When the dough has risen, knock it back and knead again for about 5 minutes. Sprinkle a little ground rice or cornmeal on a rolling board. Place the ball of dough on it and roll it out into a rectangle of about 11 inches by 14 inches.
  6. Spread the cooled filling over the rolled out dough, leaving a border all around. Sprinkle 3/4 of the grated cheese over it.
  7. Starting from the longer end, make a roll. Cut the roll into 1 inch slices. Sprinkle a little ground rice or cornmeal on a baking tray and place the slices, cut side up. Sprinkle the remaining cheese over the slices followed by a little of the smoked paprika and some freshly ground pepper. Cover the tray with a plastic wrap and let them rest till they rise again( about 30-45 minutes).
  8. Pre heat the oven at 220 deg C. Place the tray in the top rack of the oven and bake for about 20-22 minutes. Place a piece of foil loosely over the top ( to prevent the tops from burning)  and bake for another 10 minutes. And yes, during this time, do not forget to enjoy the aromas that waft through the oven as the dough, tomatoes, garlic, cheese  and all the rest become one :-)
  9. Serve warm with some soup.

The swirls taste great even on their own. Actually Dinesh devoured a few slices on their own before I could get the soup to him. The kids, well, they, unlike other times when the bread was had together with the soup, finished the soup first and had the swirls last. By the way, its very good news when they save something to enjoy later; you know, ’saving the best for last’ thing? :-D

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{ 26 comments… read them below or add one }

1 arundati February 24, 2010 at 1:06 pm

they look absolutely marvelous!!

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2 Happy Cook February 24, 2010 at 1:17 pm

What a wonderful treat to come home after school. I woudn’t mind getting wet and cold if i know such a delicious meal is waiting for me :-)

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3 Sharmilee February 24, 2010 at 1:32 pm

Looks tempting with cheese and tomatos yum combo!

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4 usha February 24, 2010 at 3:04 pm

swirls look scrumptious!

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5 Kristi Rimkkus February 24, 2010 at 3:16 pm

I love these. They sound just delicious! Pretty too!

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6 Rosa February 24, 2010 at 3:20 pm

Both look so flavorful and delicious! A yummy combo!

cheers,

Rosa

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7 Asha@FSK February 24, 2010 at 4:31 pm

Love the spin on bruschetta! Love the flavors – yeast, tomato, cheese…. Heaven!!

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8 Aparna February 24, 2010 at 6:35 pm

wow! how do you come up with such new recipes for breads? very creative

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9 Alessio February 24, 2010 at 9:16 pm

My friend, these swirls look simply stunning! They would be great even as a picnic snack. Yum!

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10 Mowie @ Mowielicious February 24, 2010 at 10:21 pm

Oh wow Sunita, those look amazing and the food styling looks great! Loving the light x

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11 Soma February 24, 2010 at 11:00 pm

Those are stunners!

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12 Preeti February 25, 2010 at 2:41 am

Nice recipe……I have already Bookmarked it :)

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13 Nirmala February 25, 2010 at 5:29 am

Wow, I am drooling at the combo! Tomatoes are dear to my heart and these swirls look divine with cheese. Yeah I am the same kind always saving the best for the last ;)

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14 CurryLeaf February 25, 2010 at 5:37 am

EXCELLENT SWIRLS.HEARTY & PERFECT AS ALWAYS.THUMBS UP SUNITA.I love Tomatoey bread and this is HEAVENLY.

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15 rachel February 25, 2010 at 9:44 am

What a warming meal !

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16 Bethany February 25, 2010 at 10:23 am

I love this! And it is perfect for a warm winter night with a bowl of that lovely red lentil and veg soup! I do love lentils particularly red.

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17 vanamala February 25, 2010 at 3:28 pm

Lovely..yummy

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18 saswati February 26, 2010 at 4:00 am

Hi Sunita!!long time….how have you been…..i have been following your recipes on facebook.As always this recipe,the photos, the look everything is so perfect.Have started blogging again after a long gap.

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19 Jagruti February 26, 2010 at 8:28 pm

Lovely, yummy and tempting..;-))

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20 Cooking Foodie February 27, 2010 at 9:57 am

Ohh these look delicious. I have made spirals with puff pastry but this is something I will have to try soon…

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21 Divya Vikram March 2, 2010 at 1:32 am

Great way to warm a chilly day! Love the tomato in the rolls.

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22 Ashwini March 4, 2010 at 12:15 pm

Hi Sunita,

Thanks for posting such lovely recipes. I always love the pictures. I tried to bake bread for the first time using your swirls recipe. It came out very nice with the texture of the bread and puffiness as required. But the bread went black on the bottom side (the one touching the pan) even before the stipulated time. We took it out just in time so the burnt taste was minimal.
What can be done to avoid this ? I am just learning to bake bread so any handy tips will be very welcome.

bye,
ashwini.

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23 Samarpita March 8, 2010 at 4:34 am

tried it, loved it and will do it again and again. Hubby completely impressed at my skill as a baker (thanku thanku). and i , like almost all who follow this blog, love ur photographic skills.

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24 Psychgrad March 9, 2010 at 6:48 pm

The swirls look like a really nice treat. I could see bringing them to a potluck too. Do they taste ok at room temperature?

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25 Sunita March 9, 2010 at 9:23 pm

Thanks; they’re okay at room temperature, but really tastes best when warmed a little :-)

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26 Jeanne @ Cooksister! March 15, 2010 at 3:57 pm

Oh, I love the look of these! I do something similar (but less substantial) with puff pastry and pesto. These look like a meal in themselves!

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