- High in protein
- High in dietary fibre
- Seafood free
- Shellfish free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Egg free
This irresistible pull-apart sandwich will be your new go-to lunch recipe. With different filling options, there’s something for everyone.
- Serves12
- Cook time35 minutes
- Prep time20 minutes, + cooling & 45 mins rising time
Ingredients
- 2 tsp (1 sachet/7g) dried yeast
- 1/2 tsp caster sugar
- 2 cups (320g) wholemeal plain flour
- 1 cup (150g) plain flour
- 1 tsp salt
- 1 tbs extra virgin olive oil
- 1 1/2 cups (375ml) warm water
Ham, cheese and tomato
- 1/4 cup (60ml) tomato pizza sauce
- 50g salt-reduced shaved ham
- 1/2 cup (60g) coarsely grated reduced-fat cheddar
- 100g cherry tomatoes, sliced
Chicken and pesto
- 1 cup basil leaves
- 20g spinach leaves
- 1 garlic clove, crushed
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (60ml) light olive oil
- 100g shaved roast chicken breast
Rainbow veggie
- 1/4 cup (60ml) tomato pizza sauce
- 50g reduced-fat fetta, crumbled
- 1 carrot, peeled, coarsely grated
- 1 zucchini, coarsely grated
- 1 beetroot, peeled, coarsely grated
Nutritional information
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.
Method
Step 1
Combine the yeast, sugar, combined flour and salt in a large bowl. Make a well in the centre. Add the oil and water and stir to combine. Turn onto a lightly floured surface and knead for 5 mins or until smooth. Place in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 mins or until dough doubles in size.Step 2
Preheat oven to 200°C. Grease a 22cm (base measurement) round cake pan and line base with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Divide into 3 even portions.Step 3
To make ham, cheese and tomato sandwiches, roll out 1 portion of dough to a 20cm x 30cm rectangle. Spread evenly with pizza sauce. Top with ham, cheese and tomato. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.Step 4
To make chicken and pesto sandwiches, place basil, spinach, garlic and parmesan in a food processor and process until finely chopped. Add the oil and process until smooth. Roll out 1 remaining portion of dough to a 20cm x 30cm rectangle. Spread pesto evenly over dough. Top with chicken. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.Step 5
To make rainbow veggie sandwiches, roll out the remaining portion of dough to a 20cm x 30cm rectangle. Spread evenly with pizza sauce. Top with fetta, carrot, zucchini and beetroot. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.Step 6
Set aside for 15 mins to rise. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until the bread sounds hollow when tapped on the top. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely. Pull apart to serve. (To freeze, wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.)
Recipe tip
COOK. STORE. SAVE.
Twist the filling: You can add almost any veggies you like to these scrolls. Try corn, sweet potato, pumpkin, capsicum or mushrooms.
Pull-apart sandwiches
- Serves12
- Cook time35 minutes
- Prep time20 minutes, + cooling & 45 mins rising time
Ingredients
- 2 tsp (1 sachet/7g) dried yeast
- 1/2 tsp caster sugar
- 2 cups (320g) wholemeal plain flour
- 1 cup (150g) plain flour
- 1 tsp salt
- 1 tbs extra virgin olive oil
- 1 1/2 cups (375ml) warm water
Ham, cheese and tomato
- 1/4 cup (60ml) tomato pizza sauce
- 50g salt-reduced shaved ham
- 1/2 cup (60g) coarsely grated reduced-fat cheddar
- 100g cherry tomatoes, sliced
Chicken and pesto
- 1 cup basil leaves
- 20g spinach leaves
- 1 garlic clove, crushed
- 1/4 cup (20g) finely grated parmesan
- 1/4 cup (60ml) light olive oil
- 100g shaved roast chicken breast
Rainbow veggie
- 1/4 cup (60ml) tomato pizza sauce
- 50g reduced-fat fetta, crumbled
- 1 carrot, peeled, coarsely grated
- 1 zucchini, coarsely grated
- 1 beetroot, peeled, coarsely grated
Description
This irresistible pull-apart sandwich will be your new go-to lunch recipe. With different filling options, there’s something for everyone.
Method
Step 1
Combine the yeast, sugar, combined flour and salt in a large bowl. Make a well in the centre. Add the oil and water and stir to combine. Turn onto a lightly floured surface and knead for 5 mins or until smooth. Place in a lightly oiled bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 30 mins or until dough doubles in size.Step 2
Preheat oven to 200°C. Grease a 22cm (base measurement) round cake pan and line base with baking paper. Turn the dough onto a lightly floured surface and knead until smooth. Divide into 3 even portions.Step 3
To make ham, cheese and tomato sandwiches, roll out 1 portion of dough to a 20cm x 30cm rectangle. Spread evenly with pizza sauce. Top with ham, cheese and tomato. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.Step 4
To make chicken and pesto sandwiches, place basil, spinach, garlic and parmesan in a food processor and process until finely chopped. Add the oil and process until smooth. Roll out 1 remaining portion of dough to a 20cm x 30cm rectangle. Spread pesto evenly over dough. Top with chicken. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.Step 5
To make rainbow veggie sandwiches, roll out the remaining portion of dough to a 20cm x 30cm rectangle. Spread evenly with pizza sauce. Top with fetta, carrot, zucchini and beetroot. Starting from 1 long end, roll up to enclose the filling. Cut crossways into 4 even pieces. Place, cut-sides up, in the prepared pan.Step 6
Set aside for 15 mins to rise. Bake for 10 mins. Reduce oven to 180°C and bake for 20-25 mins or until the bread sounds hollow when tapped on the top. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely. Pull apart to serve. (To freeze, wrap individually in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.)