Pesto & Fetta Scrolls
Recipe: #36621
March 14, 2021
Categories: Snacks, Cheese, Cheddar, Feta, Appetizers, Picnic, Potluck, Oven Bake, No Eggs, Vegetarian, Flour, Kosher Dairy, more
"From our Sunday newspaper The Sunday Times."
Original is 12 servings
Ingredients
Nutritional
- 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.
Tips
No special items needed.
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