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Sun-dried tomato, olive and cheese scrolls
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious savory scrolls with sun-dried tomatoes, olives, and cheese - ideal for entertaining guests or tea time!
Ingredients:
  • 300.00 gm self-raising flour, plus extra for dusting
  • 80g butter, chilled, chopped
  • 10.00 gm caster sugar
  • 169.95 gm milk
  • 82.50 gm spreadable cream cheese
  • 82.50 ml torn fresh basil leaves
  • 82.50 ml sun-dried tomato strips, finely chopped
  • 62.50 ml pitted kalamata olives, chopped
  • 250.00 ml grated mozzarella
Instructions:
  • Preheat your oven to 220C/200C fan-forced and generously grease a 12-hole muffin pan (1/3-cup capacity).
  • Combine flour, butter, and sugar in a food processor until you have fine crumbs. Transfer to a bowl and create a well. Pour in milk, add salt and pepper, then mix with a butter knife until a sticky dough forms. Transfer the dough onto a floured surface, knead gently, and roll out with a floured rolling pin into a 20cm x 40cm rectangle.
  • Spread the dough generously with cream cheese, making sure to leave a 1cm border. Sprinkle with fragrant basil, flavorful sun-dried tomatoes, briny olives, and gooey mozzarella. Season with a pinch of salt and pepper. Roll up the dough tightly from one long edge to encapsulate the delectable filling. Trim the ends neatly. Cut the rolled dough into 12 even slices. Arrange the slices into the prepared pan, ensuring they are cut-side up for a beautiful presentation.
  • Bake for 15 to 20 minutes until golden and slightly firm. Let it rest in the pan for 5 minutes, then transfer to a wire rack lined with baking paper. Serve either warm or cold.

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