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Savoury Scrolls Recipe
This recipe is rated 4.5 out of 5.
Soy-free option
Nut-free option
Budget friendly
Easy peasy
Kid-friendly
Baking
Comfort food
Breakfast & brunch
Snacks
The kind of recipe you want to whip up before guests come over so your house smells like a cosy, inviting Italian eatery when they walk through the door. But be warned: one bite and you will have set the food bar real high for the rest of their stay!
You will need
Makes 9
Dough
- 2 1/4 cups plain flour, or bread flour plus more for dusting
- 2/3 cup warm water
- 2 1/2 teaspoons instant dry yeast (see note)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sugar, optional
- 1/2 teaspoon salt
Toppings
- 1/3 cup tomato pizza sauce, basil pesto or sauce of choice
- 1/4 cup sundried tomatoes
- 1/4 cup spinach, finely chopped
- 1/4 cup olives, finely chopped
- 3/4 cup shredded vegan cheese
Herb oil
- 3 tablespoons olive oil
- 1 tablespoon finely chopped parsley
Recipe: Rainbow Nourishments
Directions
Step 1
Add all the bread ingredients to a large bowl and mix by hand until it comes together. On a floured surface, knead the dough for 5 minutes or until it becomes smooth and stretchy.
Step 2
Place the dough in a bowl and cover with a tea towel. Set aside the dough in a warm spot for at least 1 hour or until it doubles in size.
Step 3
Line a 20cm square baking tin with baking paper.
On a lightly floured surface, flatten out the dough into a 30 x 25 cm rectangle.
Step 4
Spread the sauce on the dough, very close to the edge. Evenly scatter the vegetables and cheese over the sauce.
Step 5
Starting from the long side, tightly roll the dough into a log. Use a sharp knife or plain tooth floss to cut the dough into 9 scrolls. Arrange the scrolls in your baking tin and cover the tin. Let the scrolls rest for 30 minutes or until they’re puffy again.
Step 6
Preheat your oven to 200°C (convection) or 180°C (fan-forced).
Step 7
Make the herb oil by mixing the ingredients in a small bowl. Brush the scrolls with the oil, keeping the rest of the oil for later.
Step 8
When the oven and your scrolls are ready, bake the scrolls for 15 minutes or until golden brown on top. Brush the warm scrolls with any reserved oil.
Step 9
Enjoy the scrolls warm! Store leftovers in an airtight container in the fridge for up to 2 days. Reheat leftovers before serving.
Hot tip!
Instant dry yeast doesn’t need to be proofed before using it in a recipe. However, if you use another type of yeast, mix it with warm water (same amount as in the ingredients) and a pinch of sugar. When the mixture bubbles, mix it with the rest of the ingredients.
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Recipe: Rainbow Nourishments
