Easy Scrolls – Two Ways

Dough

2 cups white self-raising flour

2 cups wholemeal self-raising flour

2 ½ cups Greek yoghurt, reduced-fat

½ cup cooked quinoa

To make savoury scrolls (pizza filling)

1 cup pizza sauce

1 cup light tasty cheese, grated

10 slices lean ham, finely diced

To make sweet scrolls (fruit filling)

1 cup dried fruit e.g. sultanas, apricots

1 tsp cinnamon, ground

½ cup warm water

1 cup carrot, grated

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.

Print Options:

Easy Scrolls – Two Ways