Upgrade your picnic spread with these savoury scrolls. They’re delicious on their own, or served with basil leaves and tomato relish.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
To make the pizza dough, combine the water, yeast and sugar in a bowl. Set aside for 5 mins or until frothy. Combine the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil and use a round-bladed knife to stir until mixture is combined.
Turn dough onto a lightly floured surface and knead for 10 mins or until smooth. Place in a lightly greased bowl and turn to coat in oil. Cover and set aside in a warm, draught-free place for 30 mins or until doubled in size.
Preheat oven to 200°C. Grease a 22cm (base measurement) square cake pan and line with baking paper. Roll out dough on a lightly floured surface to a 30cm x 40cm rectangle. Spread evenly with pesto. Arrange the bocconcini, parmesan, salami, prosciutto, capsicum, olive and basil over the pesto. Starting from 1 long end, roll up to enclose the filling. Cut into 9 even portions. Arrange, cut-side up, in the prepared pan.
Bake for 10 mins. Reduce oven to 180°C and bake for a further 20-25 mins or until the scrolls sound hollow when tapped on the tops. Serve warm or at room temperature.
Serve with basil leaves and tomato relish
COOK. STORE. SAVE.
Use it up
There are so many ways to use up the leftover dried yeast from this recipe. For a delicious treat, try our recipe for Easter Doughnuts.