SCONE DOUGH PIZZA SCROLLS
I remember making scone dough scrolls in High School Home Economics class and forgot just how tasty they were and easy to make. Today I decided to give it another go and was pretty pleased with the result. I kept it simple and filled my scrolls with some fresh basil, feta, garlic onions and roasted peppers. But feel free to fill them with which ever ingredients you like. I think I will make some Vegemite and cheese scrolls next time. It’s an Aussie thing!
What you will need:
2 cups Self Raising Flour
2 tablespoons of butter, softened
3/4 cup milk
1/2 cup fresh basil leaves
Roasted Peppers
1 small block of Feta cheese (I used Bulgarian)
1/4 cup finely grated parmesan cheese
1 onion, sliced finely
1 tablespoon crushed garlic
Egg wash
What to do:
Pre heat your oven to Moderate and grease and line your baking tray or pan. Now start making the dough. In a large bowl sift in your flour and add the butter. Knead the butter into the flour until well combined then gradually add the milk. Continue to knead your ingredients until a soft dough is formed. Allow your dough to stand at room temperature while gently cooking your onion in a small amount of oil with the garlic. Allow your onion to cool on some paper towel, absorbing any excess oil. On a large floured board or bench roll out your dough into a rectangular shape of about 5 mm thick. Be sure to trim off excess dough to create nice even sides. Now layer your ingredients on top of the dough, leaving a space about 2 inches at one end of the rectangle. Brush this area with your egg wash which will help keep the scrolls together during the cooking process. Now roll your dough tightly into a cylinder shape and cut into slices of your desired thickness. I like my scrolls slightly crisp so I cut mine into slices about 1 cm thick. Note that the dough will rise when cooked so you will need to take this into account with slicing. Arrange your slices onto your pre-prepared pan, brush with the egg wash and bake until slightly golden. Cooking time will depend on the thickness of your slices but mine took around 12 minutes. Serve hot or cold. Enjoy!
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