Grilled Asiago Rounds

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Hands-on time:
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Yield: 16 small breads

Recipe photo

How do you get fresh, warm bread in July without overheating the kitchen? Mix up some dough and fire up the grill, that's how! This dough makes plenty of flavorful, small round loaves, perfect for tearing apart and dipping into a spread, or topping with some zucchini caponata for a quick small meal. Once you have the rounds ready to grill, cooking all 16 mini loaves should take less than 20 minutes. Then everyone can sit down and dig in! See the video of these breads being made at how2heroes.

Grilled Asiago Rounds

star rating (8) rate this recipe »
Hands-on time:
Baking time:
Total time: Overnight,
Yield: 16 small breads
Published: 01/01/2010

Ingredients

Overnight starter

Dough

  • All of the starter
  • 3/4 cup plus 2 tablespoons water
  • 1/2 cup semolina
  • 2 teaspoons instant yeast
  • 3 tablespoons olive oil
  • 2 1/4 cups King Arthur Unbleached Bread Flour
  • 1 1/2 teaspoons salt
  • 1 1/2 cups freshly grated asiago cheese
  • 2 tablespoons dried parsley, or 1/4 cup chopped fresh
  • Olive oil spray for grilling

Tips from our bakers

  • After scraping the starter out into your mixing bowl, pour the rest of the recipe's water into the bowl the starter was in. Give the water a quick stir to loosen any clinging bits of starter so they get into the final dough, and you'll give yourself a head start on cleanup at the same time.
  • Two of these rounds make a great "bun" for a grilled piece of fish or portobello mushroom.
  • You can use this dough to make a pizza, either grilled or baked.
  • To check to see if your bread is kneaded properly, try pulling a window pane. Click here to see the video.


Directions

see this recipe's blog »

1. For the starter: In a small bowl, combine the flour, water, and yeast. Cover and let sit at room temperature for at least 8 hours, or overnight.

2. To make the dough: In the bowl of your mixer or the bucket of your bread machine, combine the starter, water, semolina, yeast, and olive oil, stirring until the mixture is smooth.

3. Add the flour, salt, cheese, and parsley, and mix until a soft dough forms. Knead the dough for 6 to 8 minutes until it's smooth and springy (or use the dough cycle on your bread machine).

4. Let the machine finish its cycle, or place the dough in an oiled bowl, cover with greased plastic wrap, and let rise until doubled, 45 minutes. It should look like this.

5. After the dough has risen, turn it out onto a lightly floured surface and divide it into 16 pieces. Roll each piece into a ball and let the dough rest for 10 minutes while you make sure the grill is hot and clean. You can refrigerate the dough, covered, for up to 3 hours at this point, if you need to adjust your timing or want to prep things ahead of time.

6. To grill the bread: Flatten the balls of dough to 4" rounds about 1/4" thick. Spray the dough lightly with some olive oil, and place it on a medium-hot section of the grill. After 2 minutes, give the dough a quarter turn without flipping it over to make nice diamond-shaped grill marks. Cook another 2 minutes, flip the dough over, and cover with an aluminum pie plate or metal bowl if you have one. Cook another 2 to 4 minutes, then remove from the grill and serve. Repeat with the remaining pieces of dough.

Nutrition information

Serving Size: 74g Servings Per Batch: 16 Amount Per Serving: Calories: 208 Calories from Fat: 61 Total Fat: 7g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 9mg Sodium: 327mg Total Carbohydrate: 25g Dietary Fiber: 4 Sugars: 1g Protein: 12g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

1
  • star rating 03/19/2012
  • Marcia from TONyLYUWujKw
  • You can find several on the American Diabetes Association web site. I've koelod at a couple and there are some recipes that look pretty good. The recipes include carb counts, food exchanges, calorie counts, and a whole lot more. You can also find them at Borders or Barnes and Noble look in the health care section.
  • star rating 11/03/2011
  • Fatima L Port Elizabeth from KAF Community
  • Hi! I didnt make a mistake! Its 'braaied' not "braised' chops! In South Africa its a disgrace to change the word 'braai' to anything else! It means to cook outside on the grill and its a huge part of everyone's life and essential on any day out at the beach or in bush or just at home in the garden. Just on a lighter note!
  • star rating 11/02/2011
  • Fatima L Port Elizabeth from KAF Community
  • Hi everyone! I made the grilled asiago rounds and I am pleased to say that it was really delicious! I used gouda cheese but next time I will try using cheddar for a stronger flavor. I shaped the dough into 16 balls and cooked some for lunch and kept the remainder in the fridge. In the evening I cooked a few and finished the last batch the next day. They all turned out beautifully fresh each time and are perfect for having fresh hot breads in a hurry! I cooked them on the stove in in a grill pan and didn't find it necessary to cover. It was supposed to be served with braised (bbq) chops but the weather decided otherwise! All in all a great recipe!
  • star rating 09/20/2010
  • crazy4art from KAF Community
  • I finally got around to trying this recipe over the weekend. Since I have a dairy allergy, I substitured a soy mozzarella cheese and used my bread machine on the dough setting to combine. They came out great!
  • star rating 09/01/2009
  • Katherine from Covington, WA
  • These were fantastic! Made the dough in my bread machine, shaped the rounds and refrigerated until ready to bake. Used a large aluminum roasting dish to cover them and grilled 8 at a time on my gas grill. The only thing I'd adjust is the temperature. Instead of medium high, next time I'll grill them on medium. The flavor is wonderfully cheesy -- shared some with my coworker and her family and they want the recipe. My daughter loves them -- especially when dipped in ranch dressing. Had with grilled pork loin roast the first night and a bell pepper-onion sauced pasta the next. Will definitely make again.
  • star rating 08/23/2009
  • Andrea from KY
  • Fantastic taste! I didn't have an aluminum pan but they still grilled perfectly. Loved splitting them in half for sandwiches. Delicious!
  • star rating 08/07/2009
  • jane from vancouver
  • i love this! so did my guests. i served it with gazpacho and a bean salad that included fresh peaches and grilled corn. perfect summer meal.
  • 07/31/2009
  • Linda Workman from Groveland, MA
  • I want to thank you for the Nutritional Label - being just diagnosed with Type 2 Diabetes - this really helps - I'll be able to enjoy baking and being able to eat what I bake again. Thanks - you guys are great!
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