Last week, I started making another batch of pizza scrolls for my son’s lunch box. When I went to the fridge for the fillings, I spotted some leftover chicken meat (from making broth) and corn kernels (can’t remember what they were from!). So I decided to change tack and make something a little fancier.

I used a spelt dough with added seeds this time (sneaking some extra nutrients into the dough!), but a simple white bread dough works just as well (like I used for the pizza scrolls).

Instead of tomato paste or sauce, I used pesto sauce – store-bought this time, but homemade pesto would make them even better! I shredded the chicken and sprinkled the corn.

Rolled them up, sliced and baked in the oven – a yummy, gourmet lunch (and a few left to stock the freezer).

Unfortunately, my son didn’t think they were as good as the pizza scrolls. His lunchbox still came home empty, so they couldn’t have been that bad!

At least my daughter loved them (and I did too)!

Here’s the recipe:

Chicken, Pesto and Corn Scrolls

Ingredients

DOUGH
250g spelt flour
250g wholemeal spelt flour
50g mixed seeds of choice (e.g. chia, linseed)
2 tsp dried yeast
40g olive oil
1 pinch sea salt
300g lukewarm water
TOPPINGS
2 Tbs Pesto sauce
1 chicken breast, precooked
1/4 cup corn kernels (tinned, fresh or frozen)
200 g tasty cheese

Instructions

Make dough by placing flours, seeds, yeast, olive oil, salt and water into stand mixer bowl. Mix with the dough hook for 5-10 minutes at Speed 1-2.
Place dough in an oiled bowl and allow to prove in a warm place for 30 minutes (the oven with the light on is a good place).
When dough has risen, pre-heat oven to 220 degrees C (425F).
Turn the dough out onto a floured surface and roll out into a large rectangular shape (I prefer to use the heel of my hand to press it out).
Spread the pesto sauce over the dough.
Sprinkle the chicken, cheese and corn over the dough, taking care to cover all the edges.
Carefully roll into a large sausage shape and use a serrated knife to cut into 2.5cm (1inch) rounds.
Turn filling side up and arrange on a lined baking tray, close to each other, but not quite touching.
Cover with a tea towel and leave to prove form another 30-60 minutes.
Bake for approximately 20 minutes or until golden brown.

Eat them warm, straight from the oven. Or cool to room temperature and store in the freezer to pop in the lunchbox.

What’s your favourite filling for scrolls?