These scrolls are the perfect lunchtime snack when entertaining.
Ingredients
Scroll Filling
- 1/2 cup tomato pasta sauce
- 250 g frozen spinach thawed
- 200 g Greek feta crumbled
- 1 cup sun-dried tomatoes drained, roughly chopped
- 1/2 cup macadamias roasted, roughly chopped
- 1 egg lightly beaten
- 1/3 cup parmesan cheese grated
Scroll Dough
- 4 1/2 cups plain flour
- 1 1/2 tsp salt
- 100 g butter chilled, chopped
- 1 1/3 cups milk
- 1/3 cup Greek yoghurt
- 1 egg lightly beaten
- 1 sachet dried yeast
Instructions
Scroll Filling
- Roll the dough out on a floured surface to a rectangle about 40cm x 30cm. Use your hands to squeeze excess water from the spinach. Spread the pasta sauce over the dough. Scatter with spinach, feta, sun-dried tomatoes and macadamias, season to taste. Starting from a long side, roll the dough firmly like a Swiss roll. Trim off untidy ends and cut into 18 pieces.
- Place the scrolls in the pan, cut side down, about 1cm apart. Cover and set aside for 30 minutes to rise. Brush lightly with beaten egg and sprinkle with parmesan. Bake for 18-20 minutes or until cooked through.
Scroll Dough
- Preheat oven to 200°C. Line a large baking tray with baking paper. Sift flour into a large bowl. Add salt and butter. Using your fingertips, rub butter into flour until combined. Make a well in the centre.
- Combine the milk, yoghurt, egg and yeast and pour into well. Using a flat-bladed knife, stir until mixture is almost combined and forms a sticky dough. Cover the bowl and allow to rise for an hour.
- Turn the dough onto a lightly floured surface and knead for a few seconds to eliminate any air. Return it to a bowl, cover loosely and leave in a warm place for 15 minutes.
Nutrition
Calories: 224kcalCarbohydrates: 31gProtein: 9gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 32mgSodium: 398mgPotassium: 391mgFiber: 3gSugar: 5gVitamin A: 1844IUVitamin C: 4mgCalcium: 144mgIron: 3mg