Friday, May 4, 2012

Mediterranean scrolls recipe

Today's recipe was a kitchen experiment that went well. So well I didn't get to eat much of it because Paul really, really liked it.

I got the idea for these Mediterranean scrolls from a bakery near Paul's work called Pandoro, which makes tomato and spinach versions. My version mixes a few of my favourite things together to make the ultimate recipe - filled with sundried tomatoes, cream cheese, sunflower seeds and basil pesto. Divine!

For the dough, I used one half recipe of Annabel Langbein's potato focaccia dough and this made eight scrolls. (I used the other half to make a loaf of focaccia.) If you have a good bread roll recipe, you could try substituting the dough from that instead. I would like to work on a more nutritious dough recipe for this, perhaps using sprouted whole-wheat flour (which is on my to-do list to try making).

  • 1 half recipe of potato focaccia dough
  • 2T extra virgin olive oil
  • 1-2t finely ground Himalayan rock salt
  • 200g cream cheese
  • 1/2c sundried tomatoes, finely diced
  • 1/2c sunflower or pumpkin seeds, preferably soaked, dried and lightly toasted
  • 3-4T basil pesto

1. Preheat oven to 220°C / 428°F.

2. Sprinkle the dough with flour and roll it out into a rectangle on a baking tray lined with lightly floured baking paper.

3. Brush/rub dough with olive oil and sprinkle with salt.

4. Mix cream cheese and diced sundried tomatoes together as best you can and sprinkle over the dough.

5. Mix toasted sunflower seeds and basil pesto together and sprinkle over the cream cheese layer.

6. Using the baking paper to help you get started, roll the dough over on itself to form a long tube.

7. Slice the dough into eight pieces (by cutting in half, and then half again, and then half again) and turn those pieces on their side to place them back on the baking paper-lined oven tray. If you place the scrolls so they're touching each other, you will end up with "pull-apart" scrolls. Otherwise, you can space the scrolls out to make individual scrolls that are more firmly cooked on the outside.

8. Bake at 220° for 15-20 minutes, or until lightly golden all over. Eat warm from the oven or cold. Makes eight scrolls.

1 comment:

  1. looks so yummy!

    Sprouted grain flour is currently on my too-hard list :) but if I see how you do it, it might make it onto the to-do list. I'm still trying to master sourdough!


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