Everyday Meals

Pesto Fetta Scrolls

Description

Packed with flavour, these scrolls make a delicious bread roll treat or a perfect accompaniment to soups.

Prep time:30 mins

Cook time:15 mins

Makes: 8

Ingredients

  • 7g sachet (2 teaspoons) dried yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  • 2 cups plain flour
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 1/3 cup Leggo’s Pesto - Traditional Basil
  • 1 cup chopped spinach leaves
  • 100g fetta, crumbled
  • Milk, for glazing

Instructions

Step 1

Combine yeast, water and sugar in a small bowl. Cover with plastic wrap and stand in a warm place for 10 minutes or until small bubbles appear on the surface.

Step 2

Combine flour and salt in a large bowl. Add oil and yeast mixture and stir until a dough has formed. Turn dough onto a lightly floured surface and knead for approximately 5 minutes or until smooth and elastic. Place dough in a large, lightly greased bowl, cover with plastic wrap and stand in a warm place for 30 minutes or until dough has doubled in size.

Step 3

Turn dough onto a lightly floured surface, knock back, re-kneading lightly. Roll out into a rectangle measuring 35cm x 25cm. Spread evenly with Leggo’s Pesto. Sprinkle with spinach and fetta. Roll up along the long edge of the dough, to form a cylinder.

Step 4

Cut into 8 even thick slices using a sharp knife and place cut side up into 8 x 1/3 cup capacity baking paper base-lined muffin pans. Lightly brush each scroll with milk. Bake in a preheated oven at 220°C for 12-15 minutes or until cooked and golden. Serve warm.

Tasty Tip!

The fetta can be substituted with ricotta cheese or blue cheese for a more robust flavour. Cut scrolls into 12 if serving as a soup accompaniment.

Pesto Fetta Scrolls
Average user rating:
  • 5

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