Chicken, Pesto and Corn Scrolls
Recipe type: Lunch
  • 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
  • 2 Tbs Pesto sauce
  • 1 chicken breast, precooked
  • ¼ cup corn kernels (tinned, fresh or frozen)
  • 200 g tasty cheese
  1. 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.
  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).
  3. When dough has risen, pre-heat oven to 220 degrees C (425F).
  4. 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).
  5. Spread the pesto sauce over the dough.
  6. Sprinkle the chicken, cheese and corn over the dough, taking care to cover all the edges.
  7. Carefully roll into a large sausage shape and use a serrated knife to cut into 2.5cm (1inch) rounds.
  8. Turn filling side up and arrange on a lined baking tray, close to each other, but not quite touching.
  9. Cover with a tea towel and leave to prove form another 30-60 minutes.
  10. Bake for approximately 20 minutes or until golden brown.
Recipe by Cook Clean Craft at