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Pesto and fetta scrolls
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Impress with irresistible cheese scrolls for school lunches.
Ingredients:
  • 300.00 gm self-raising flour, plus extra for dusting
  • 80g butter, chilled, chopped
  • 10.00 gm caster sugar
  • 169.95 gm milk
  • 99.00 gm basil pesto
  • 100g Danish fetta, crumbled
  • 250.00 ml grated tasty cheese
Instructions:
  • Preheat your oven to 220 C/200 C fan-forced and generously grease a 12-hole (1/3-cup-capacity) muffin pan.
  • In a food processor, pulse flour, butter, and sugar until mixture resembles fine crumbs. Transfer to a mixing bowl and create a well. Pour in milk, season with salt and pepper, and stir with a butter knife until a sticky dough forms. Turn out onto a floured surface, gently knead, then roll out with a floured rolling pin to create a 20cm x 40cm rectangle.
  • Spread the dough generously with flavorful pesto, making sure to leave a small border. Add a generous sprinkle of feta and cheese over the pesto. Season with a pinch of salt and pepper. Roll the dough from one long edge to seal the delicious filling inside. Trim the ends neatly and cut the rolled dough into 12 even slices. Place the slices, with the cut side facing up, into the prepared pan.
  • Bake at 350°F for 15 to 20 minutes until golden and lightly firm. Allow to cool in the pan for 5 minutes, then transfer to a wire rack lined with baking paper. Serve either warm or chilled.

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