If you’re keen on a quick and easy snack idea that doesn’t miss on taste, then look no further!
WAIS Dietitian Julie Meek has served up another of her go to favourites which is sure to please crowds and hungry athletes alike. So grab some friends, dust off your aprons and get baking! 🙂
Super Scrolls
Ingredients (makes approx 10-12 pieces)
- 2 cups self-raising flour
- 1-cup natural yoghurt
Method
Place both ingredients into a medium sized mixing bowl and using a butter knife, mix until dough comes together. If the dough seems a little dry, add a small amount of extra yoghurt but be conservative as too much will make the dough too wet and sticky.
Flour a pastry sheet or large chopping board and knead the ball of dough until smooth (shouldn’t take too long and don’t overdo it). Using a heavy rolling pin, roll the dough into a rectangular shape approximately 50cm by 30cm. This is the basic dough and now you can decide what you are going to put in your scroll.
The Combos
You can choose from any of the following combinations or make up your own (and then let me know!).
Pizza – spread the dough with 1/2 cup of your favourite pasta sauce and top with 1 cup grated cheese
Cheeseymite – spread the dough with vegemite to taste (more is better for the flavour even if you are not a fan like me) and top with 1 cup grated cheese
Strawberry and Ricotta – spread the dough with cup ricotta and top with 10 thinly sliced washed and hulled strawberries
Bolognaise – spread the dough with 3/4 cup leftover bolognaise sauce (drain as much liquid as possible from the sauce) and top with 1 cup grated cheese
It’s Time to Rock and Scroll
Once you have decided on your filling and assembled all that you need, you can get cracking but remember to leave about 1cm around the edges so that you don’t end up with an exploding scroll!
To get things moving, start rolling from the long side and keep tucking and rolling until you reach the end, leaving that under the roll.
Using a well floured seated knife slice the roll into 2cm pieces and then place flat side down onto a lined baking tray.
Bake in a moderate oven for 20-25 minutes until golden brown.
Note: The scrolls can be made in advance, sliced and stored in the fridge for a few days or frozen (uncooked).
