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Tomato, parmesan and basil scrolls
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Prep Time:
25 minutes
Cook Time:
25 minutes
Total Time:
50 minutes
Perfect for lunch or snacking on the go!
Ingredients:
  • Plain flour, for dusting
  • 450.00 gm self-raising flour
  • 80g butter, cubed
  • 1-64.38 gm milk
  • 1 egg, lightly beaten
  • 250.00 ml grated parmesan cheese
  • 250.00 ml semi-dried tomatoes, chopped
  • 62.50 ml fresh basil leaves, finely shredded
Instructions:
  • Preheat your oven to 200°C and gently sprinkle plain flour on two flat baking trays. Then, sift the self-raising flour into a large bowl.
  • Rub butter into flour with your fingertips until mixture resembles breadcrumbs.
  • Create a cozy well in the center and pour in 1 cup of milk. Blend the mixture with a flat-bladed knife until it transforms into a soft dough, adding more milk if needed. Transfer the dough onto a lightly floured surface. Knead it gently until it becomes smooth, making sure not to over-knead to avoid toughness.
  • Place dough between baking paper and roll it out into a 28cm x 40cm rectangle. Brush with egg, then evenly sprinkle cheese, tomatoes, and basil over the dough, leaving a 1cm-wide strip along one long side.
  • Roll up the dough like a Swiss roll starting from one long side, then slice it into 16 rounds.
  • Arrange the scrolls on baking trays, spacing them 3cm apart. Brush with egg wash. Bake for 15 to 20 minutes, switching trays halfway through, until they are golden and fully cooked. Let them rest for 5 minutes before serving.

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