Name: WATCH: How to make corn and cheese pull-apart buns
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Accompaniment
Ingredients: 1/4 cup butter plus 1 tbsp butter melted for glazing; 1 tbsp fresh garlic crushed; 1 tbsp fresh parsley chopped, plus extra to garnish; 1 kg store-bought bread dough; 1/2 cup mozzarella cheese grated; 1/2 cup cheddar cheese grated; 1/2 tin Rhodes Quality Whole Kernel Corn in Brine drained; salt and black pepper to season

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Ingredients (8)

1/4 cup	butter — plus 1 tbsp butter melted for glazing
1 tbsp	fresh garlic — crushed
1 tbsp	fresh parsley — chopped, plus extra to garnish
1 kg	store-bought bread dough
1/2 cup	mozzarella cheese — grated
1/2 cup	cheddar cheese — grated
1/2 tin	Rhodes Quality Whole Kernel Corn in Brine — drained
	salt and black pepper — to season

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Method:

Preheat oven to 180°C. Stir softened butter, garlic and fresh parsley together. Season with salt and black pepper and set aside.

Roll the store-bought dough out on a floured surface and shape loosely into a rectangle.

Spread the butter mixture over the surface of the dough. Top with mozzarella cheese, cheddar cheese and Rhodes Quality Whole Kernel Corn. Season with salt and black pepper.

Roll dough to form a single long log.

Cut into 3cm-thick slices and fit, cut-side up, into a cast iron skillet or greased baking dish.

Bake for 40 minutes, or until golden and bread makes a hollow sound when tapped.

Brush with melted butter as it comes out of the oven, allow to cool slightly and then serve with Rhodes Mild & Spicy Chakalaka.