Cheesy Pesto Scrolls

Prep Time: 30

Cook Time: 25

Resting Time: 1 50

Total Time: 2 45

Course: Appetizer, Side Dish

Cuisine: Australian

Servings:

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* Please note: all cup measurements are approximate and based on Australian standard cups (250ml). For best results, weigh your ingredients with a kitchen scale.

Equipment

stand mixer with dough hook, optional (can knead by hand)
23 cm (9-inch) square baking tin, see notes for alternatives

Ingredients

330 g (2 ¾ cups, spooned and levelled) bread flour, sub plain (all-purpose) flour
2 ¼ tsp (1 x 7 g packet) instant yeast, see notes for active dry yeast
1 ½ tsp salt
1 tbsp honey
60 ml (¼ cup) olive oil
1 egg + 1 egg yolk, room temperature
140 ml (½ cup + 1 tbsp) warm water
egg wash, 1 egg + 1 tbsp water or milk

For the filling

100 g (½ cup) homemade or store-bought pesto, drained of excess oil
40 g (½ cup) parmesan, grated, plus extra for serving
120 g (1 ¼ cup) mozzarella (firm, low-moisture kind), shredded
¼-½ tsp chilli flakes, adjust to taste

Instructions

Make the dough

Add the bread flour to a large bowl, or the bowl of a stand mixer fitted with the dough hook. Place the salt and yeast on opposite sides, then add the remaining dough ingredients. Mix just until a rough ball forms.
Knead for 8-12 minutes in a stand mixer on low speed or 12-15 minutes by hand, until the dough is smooth, elastic, and slightly tacky. If you're unsure whether it's kneaded enough, do the windowpane test (see blog post for details).
Transfer the dough to a large, lightly greased bowl. Cover and let rise for about 1 hour, or until doubled in size.

Assemble the scrolls

Line a 23 cm (9-inch) square baking tin with parchment paper, leaving some overhang on the sides for easy removal.
Punch the dough down to deflate it, then turn it out onto the lightly floured sheet of parchment paper. Shape the dough into a rough rectangle, then roll it out to approximately 25 x 30 cm (10 x 12 in).
Spread the pesto in an even layer over the dough. Sprinkle with chilli flakes (if using), followed by the parmesan and mozzarella.
Starting with one of the long edges, use the parchment paper to help roll the dough into a log, peeling the paper away as you go. Finish with the seam side down.
Trim both ends of the log to reveal a clean spiral, then cut into 9 scrolls using a serrated knife or unflavoured dental floss. Arrange the scrolls evenly spiral-side up in the prepared tin.
Cover and let rise for about 40-50 minutes, until the scrolls are puffy, nearly doubled in size, and pressing into one another.

Bake

Halfway through the second rise, preheat the oven to 200℃ (180℃ fan/400℉). Brush the tops of the scrolls with egg wash. Bake on the middle rack for 25 minutes, or until golden brown and cooked through.
Let the scrolls cool in the tin for 10 minutes, then use the parchment paper to lift them onto a wire rack. Allow them to cool for a further 5 minutes. Finely grate some extra parmesan on top before serving.

Notes

Pesto: Homemade pesto is more vibrant and flavourful than the store-bought kind. If using the latter, sprinkle some roughly chopped fresh basil over the filling for a little extra freshness.
Add-Ins: You can add pretty much anything you want to the filling so long as it's not too heavy or wet. Kalamata olives and sun-dried tomatoes pair especially well with pesto! More suggestions are in the blog post.
Active dry yeast: You can use active dry yeast instead of instant yeast, but you'll need to proof it first. Combine the warm water and honey from the recipe, then stir in the active dry yeast. Let stand for 5–10 minutes, or until foamy, then add to the remaining dough ingredients and continue with the recipe as written.
Important to note: Active dry yeast can take a little longer to work than instant yeast, so allow some extra time for the dough to rise!
Alternative pans: I use a 23 cm (9-inch) metal baking tin. You can use any similarly sized round or square dish. Avoid ceramic and glass if you can — metal and cast iron are best for crisping up the bottoms of the scrolls. I probably wouldn't use a baking tray, as the scrolls will spread too much.
Storage & reheating: Cool completely before wrapping in cling film or foil. Store at room temperature for up to 2-3 days. If you've added any meat fillings, these will need to be stored in the fridge instead. For the best texture, keep the scrolls wrapped in foil and reheat in a 180°C oven for 5–10 minutes. Alternatively, microwave for 20–30 seconds.
Freezer instructions: Wrap baked and cooled scrolls, either individually or as a slab, in cling film, then place in a freezer bag or airtight container. Freeze for 2-3 months. Thaw overnight in the refrigerator, then reheat as per above.

Nutrition

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