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)
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.
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
Really, any pizza-style toppings would work.