| |

Savoury Scrolls

I like making something a bit different for a weekend lunch, so I thought I’d make Savoury Scrolls. I found this recipe from one of my favourite on-line recipe sites Taste.com.au, but didn’t have the ingredients for the filling, so decided to adapt it to what I had in the pantry.

2 cups self-raising flour
30g (1 oz) butter, chilled, chopped
3/4 cup milk
3 tablespoons pesto sauce
1/3 cup sun-dried tomatoes
1 cup grated tasty cheese (I threw in a bit of mozzarella as well as I didn’t have enough tasty)


1.  Preheat oven to 200°C (400°F). Line a large baking tray with baking paper.
2.  Sift flour into a large bowl. Add butter. (Remove any rings you may be wearing, unless you like dough being smushed into them.) Using your fingertips, rub butter into flour until combined. Make a well in the centre.

3.  Pour milk into well. Using a flat-bladed knife, stir until mixture is almost combined.

4.  Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. I had to add a splash more milk here as it was still quite dry and powdery. You may need to add a bit more flour if it’s sticky. Gently knead dough until almost smooth. Using a rolling pin, roll dough out to a 24cm x 36cm (10″ x 14″) rectangle.

5.  Spread pesto sauce over dough, leaving a 3cm (1 inch) border along both long edges. Sprinkle cheese and sun-dried tomatoes over sauce.

6.  Roll up dough firmly like a Swiss roll. Cut into 12 slices. Arrange scrolls close together on prepared tray, ensuring join is turned inwards so scrolls don’t unroll while cooking.

7.  Bake for 16 to 20 minutes or until light golden and cooked through.

The end result was a fluffy scone with a pizza filling. The whole lot was devoured in a matter of minutes.

Other options for the filling are:
– Vegemite and cheese
– Ham, tomato/pasta sauce and cheese (as per the original recipe), maybe even with some crushed pineapple
– Capsicum/Peppers
Really, any pizza-style toppings would work.


Comments are closed.