Pesto & Fetta Scrolls

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"From our Sunday newspaper The Sunday Times."

Original is 12 servings


  • Serving Size: 1 (68.2 g)
  • Calories 197
  • Total Fat - 10.3 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 26.9 mg
  • Sodium - 240.5 mg
  • Total Carbohydrate - 18.4 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.8 g
  • Protein - 9.1 g
  • Calcium - 201.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 220 C/200 C fan-forced.

Step 2

Grease a 12-hole (1/3-cup-capacity) muffin pan.

Step 3

Process flour, butter and sugar in a food processor until mixture resembles fine crumbs and then transfer to a bowl, make a well and add milk and season with salt and pepper and stir with a butter knife to form a sticky dough.

Step 4

Turn out onto a well-floured surface and knead gently and using a floured rolling pin, roll out to form a 20cm x 40cm rectangle.

Step 5

Spread dough with pesto, leaving a 1cm border and sprinkle with fetta and grated cheddar cheese and season with salt and pepper.

Step 6

Roll up dough from 1 long edge to enclose filling, trim ends and cut into 12 equal slices and place, cut-side up, into holes of prepared pan.

Step 7

Bake for 15 to 20 minutes or until golden and just firm to the touch and let stand in pan for 5 minutes and then carefully transfer to a baking paper-lined wire rack and serve warm or cold or add to the lunch box.


No special items needed.

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