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:
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?