Easy Scrolls – Two Ways
Recipe from the Grain-Based Snack Resource, funded by NSW Health
Classification
NSW: EVERYDAY ACT: GREEN
Ingredients
Method
Preheat fan-forced oven to 180°C.
In a bowl, mix both flours and yoghurt until well combined.
Fold in the cooked quinoa.
On a floured surface, knead to form a soft dough. Roll dough out to make a rectangle shape about 30cm long.
For pizza scrolls: Spread the pizza sauce evenly over the dough then sprinkle the cheese and ham on top.
For fruit scrolls: Soak dried fruit in warm water and cinnamon for about 15 minutes. Mix soaked dried fruit with grated carrot. Spread mixture evenly over the dough.
Roll the dough up from the long edge to form a log and sing a sharp knife, cut into 10 scroll pieces about 3cm wide.
Place scrolls flat and well-spaced from each other on lined baking trays. Bake for 20-25 minutes. Cooking time may be longer if baking multiple tins at once.
Tips
- You can also bake the cut scrolls in a sprayed muffin tin to keep an even shape.
Serving Size 50g
Servings 20
Ingredients
Directions
Preheat fan-forced oven to 180°C.
In a bowl, mix both flours and yoghurt until well combined.
Fold in the cooked quinoa.
On a floured surface, knead to form a soft dough. Roll dough out to make a rectangle shape about 30cm long.
For pizza scrolls: Spread the pizza sauce evenly over the dough then sprinkle the cheese and ham on top.
For fruit scrolls: Soak dried fruit in warm water and cinnamon for about 15 minutes. Mix soaked dried fruit with grated carrot. Spread mixture evenly over the dough.
Roll the dough up from the long edge to form a log and sing a sharp knife, cut into 10 scroll pieces about 3cm wide.
Place scrolls flat and well-spaced from each other on lined baking trays. Bake for 20-25 minutes. Cooking time may be longer if baking multiple tins at once.
