Ingredients
Method
Preheat the oven at 200c and line a 23cm square slab tin.
- Place LFGF All-purpose plain or wholemeal flour into a medium bowl; rub in the butter or nuttelex. Add milk (or a dairy free replacement), mix until a soft, stick dough .
- Place dough on a clean floured work surface and knead lightly into smooth dough.
- Clean work surface & place a piece of baking or grease proof paper on work surface this will help roll the dough tightly).
- Roll dough on paper into a rectangle approx 2cm thick.
- Spread dough with Pesto, sprinkle the bacon, cheese & parsley /chives, season.
- Roll dough (use the paper to help roll) tightly form the log side.
- Using a sharp knife, trim ends.
- Cut roll into 12 slices, place the scrolls “cut–side up” on the tray.
- Bake scrolls for approx 25 minutes.
FILLINGS
You can change the filling to a dairy free or vegan. Have some fun changing the filling to sweet or savoury.
Some suggestions include:
- Tomato puree or pasta sauce with ham & pineapple
- Tomato puree or pasta sauce Spinach with ham & cheese
- Cream corn, ham & cheese
- Apple with nutmeg & cinnamon
- Apricot
Sweet Scrolls filling alternative (Get your little Master Chef’s Involved with this one!)
- 4 Bananas, peeled & sliced
- 1/3 cup brown sugar
- 1 cup cream
- cinnamon & nutmeg to taste.
- Melt butter in a pan, sprinkle with brown sugar to melt & caramelise.
- Add the bananas and stir gently until soft.
- Pour in cream and simmer for 5-10 minutes or until mixture thickens; cool.
- Spread over dough and continue as per above instructions.
Have fun with LFGF over the school holidays and enjoy on those cold winter days on the move.
