John When you are looking for a savoury treat for breakfast or brunch, these scrolls are a perfect choice. A wonderful combination of sun-dried tomato, bacon and cheese baked to a beautiful tasty finish. One scroll will not be enough!!
These scrolls are very tasty at any time but best when served warm out of the oven.
Using sticky dough can be difficult and frustrating at the best of times. This recipe does create sticky dough during its making. Just keep your hands well floured and when rolling the dough go slowly and have a knife handy should the dough stick to the surface. The aroma of sun-dried tomato and bacon coming from your oven is just beautiful and well worth all of the effort.
| Prep Time | 25 minutes |
| Cook Time | 25 minutes |
| Servings |
scrolls
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Ingredients
- 2 cups Self-Raising Flour sifted
- 1 tbsp Caster Sugar
- 60 g Butter chilled and cut into small cubes
- 1 cup Milk
- 1/4 cup Sun-Dried Tomato Pesto
- 1 cup Pizza Blend Cheese shredded, or a 3 cheese mix
- 3 rasher Short Cut Bacon diced
- 2 tbsp Chives finely chopped
Ingredients
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Instructions
- Pre-heat a fan forced oven to 180°C (350°F).
- Add flour, caster sugar and butter to a medium mixing bowl.
- Rub butter into the flour until combined.
- Add milk to the bowl and stir to mix through. The dough will become very sticky.
- Turn the dough onto a well floured surface and knead dough until well combined. Make sure your hands are also well floured.
- Using a rolling pin, roll dough into a rectangle shape approx 30cm v 40cm.
- Spread the sun-dried tomato pesto over the dough.
- Sprinkle the bacon and cheese over the top of the pesto.
- Starting from the long side, roll the dough as tightly as you can. You may need to do this slowly with the help of a knife if the dough sticks to the surface.
- Trim the ends if needed, then slice the roll into about 12 slices.
- Place each slice, flat onto a shallow bacon tray, that is lined with baking paper.
- Place in oven and bake for approx 20-25 minutes.
- Remove from oven and serve.
