"Ever been to the Culicartel shop in Maassluis? Then chances are you were welcomed by Gerlof. He's not only helpful and warm, but also has great taste and a passion for barbecuing. Recently, at our Friday afternoon drinks, he served us this well-filled pull-apart bread, made from pizza dough and cream cheese with pineapple. Easy, fun to share and finger-licking good" - Bo
Let's get started!
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Preheat the BBQ to about 200°C indirect.
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Roll out the pizza dough and place it widthways on your worktop.
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Spread the cream cheese with pineapple over the dough with the back of a spoon, then sprinkle finely chopped jalapeño over it.
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Then sprinkle generously with cheddar and season with your favourite BBQ rub. Gerlof chose the Blues Hog Original Dry Rub here, but has also made it with Angus & Oink Fools Gold, which turned out great too.
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Now roll the dough up away from you into a long roll. Cut the pizza roll into about 12 equal pieces.
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Line a skillet of at least ø20 cm with baking paper and spread the rolls on their side evenly over the bottom of the skillet. Sprinkle some more BBQ Rub over the top.
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Put the skillet on the BBQ, close the lid and bake the pull-apart bread for 25 to 30 minutes until done. Let it rest for a moment (it's hot!) and enjoy!
Tear and share!
