Name: Savoury Pesto Scrolls
Prep time: 50 min
Cook time: 20 min
Yield: Makes 8
Ingredients: 1 cup warm water; Pinch sugar; 2 tsp active yeast; 2 ½ cups flour; 1 tsp salt; 2 Tbsp olive oil; 135 g pottle Mediterranean Basil Pesto Chunky Dip

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Makes 8

Prep Time 20 minutes + 30 minutes to prove

Cook Time 18-20 minutes

Intermediate

Ingredients

1 cup warm water

Pinch sugar

2 tsp active yeast

2 ½ cups flour

1 tsp salt

2 Tbsp olive oil

135 g pottle Mediterranean Basil Pesto Chunky Dip

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

Combine the warm water, sugar and yeast in a small mixing bowl. Stir and allow to sit for 5 minutes until the yeast dissolves and looks foamy.

Step 2

Put flour and salt into a large mixing bowl. Stir and make a well in the centre. Pour in the yeast mixture and olive oil. Mix with a knife or metal spoon, bringing the dough together with your hands.

Step 3

Tip the dough onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. If the dough is too sticky add a little extra flour but ensure the dough should remains soft. This process can also be done in a food mixer or processor, using the dough hook attachment.

Step 4

Brush a bowl with oil and place the dough into it. Cover with cling film and place in a warm place to allow the dough to prove until it has doubled in size. Punch the dough down and turn out onto a floured surface.

Step 5

Roll the dough out to a rectangle (20 cm x 30 cm). Spread Mediterranean Basil Pesto Chunky Dip over the dough. Roll up from the longest side to form a scroll. Cut into 8 even-sized pieces. Place scroll side up onto a greased baking tray, placing them close together but not touching. Allow to stand. Pre-heat oven to 190°C (fan assisted). Bake for 18-20 minutes until scrolls are golden and cooked. Serve warm.

Tips

Make sure the water is not too hot as it will kill the yeast and rising will not occur. If the water is too cold the yeast will not activate.

To freeze: Prepared dough can be placed in a plastic bag and sealed and frozen. Remove from freezer and remove dough from the bag and place in a lightly oiled bowl. Cover and allow to thaw. Once thawed the dough will rise if left covered in a warm place. Once the dough has doubled in size roll out dough and continue as per the recipe. Cooked scrolls can be cooled and placed in sealable bags or an airtight container. Thaw, wrap scrolls in foil and reheat in the oven.