Baked BBQ Rasher & Spicy Cheese Rolls with Maple and Brandy Dip

Prep Time


Cook Time


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  • BBQ Rasher & Spicy Cheese Rolls
  • 2 packs Eskort BBQ Rashers
  • 6 hot dog rolls
  • 500 ml (2 C) grated cheese
  • 250 ml (1 C) onion marmalade
  • 1 red chilli, chopped
  • 125 ml (½ C) leeks, finely sliced
  • Maple and Brandy Dip
  • 250 ml (1 C) beef stock
  • 30 ml (2 T) maple syrup
  • 30 ml (2 T) brandy
  • 60 ml (¼ C) butter
  • Allergens:
  • This recipe contains wheat (gluten) and dairy (lactose).
  • Substitutions:
  • Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
  • Eskort BBQ Rashers (gluten): Use unseasoned Eskort Pork Rashers and season with gluten-free BBQ spice or BBQ dry rub before cooking.
  • Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.


  • BBQ Rasher & Spicy Cheese Rolls
  • Preheat the oven to 190°C.
  • Place the rashers on a greased baking tray and bake for 10 minutes.
  • Slice the rolls in half lengthwise and place the bottom halves in an oven tray.
  • Combine the cheese, onion marmalade, chilli and leeks in a mixing bowl.
  • Spread the mixture on the bottom halves and add a rasher on each.
  • Close with the top halves and bake in the oven for 15 minutes.
  • Maple and Brandy Dip
  • Pour the beef stock, syrup and brandy into a frying pan over medium heat.
  • Allow to reduce until sticky then add butter and whisk until smooth.


Serve the BBQ rasher rolls with a side of maple and brandy dip.