Name: Cheesy vegetable pizza scrolls
Cook time: 20 min
Total time: 20 min
Yield: Makes 12
Ingredients: 3¼ cups plain flour; 7 g sachet instant dry yeast; 1 tsp salt; 1¼ cups warm water; 1 tbsp olive oil; 125 g spreadable cream cheese; 2 teaspoons crushed garlic; ¾ cup grated parmesan cheese; 1 cup mixed vegetables (we used diced red capsicum, grated carrot and finely chopped broccoli); ½ tsp dried basil; ½ tsp dried oregano

Swap out your regular dinner rolls with these vegie pizza rolls or take a batch to your next party.

Ingredients

3¼ cups plain flour

7 g sachet instant dry yeast

1 tsp salt

1¼ cups warm water

1 tbsp olive oil

125 g spreadable cream cheese

2 teaspoons crushed garlic

¾ cup grated parmesan cheese

1 cup mixed vegetables (we used diced red capsicum, grated carrot and finely chopped broccoli)

½ tsp dried basil

½ tsp dried oregano

Method

Combine the flour, yeast  and 1 teaspoon salt in  a large bowl. Combine  1¼ cups warm water with  1 tablespoon olive oil in a jug. Add to the flour mix and thoroughly combine. Turn out onto a lightly floured surface and knead for 5 min. Place into an oiled bowl, cover with a clean tea towel and rest somewhere warm for 1hr or until doubled in size.

2.Preheat oven to 230°C (210°C fan forced). Line  a large baking tray with baking paper. Punch down the dough then roll out  into a 45 x 30cm rectangle on a lightly floured surface. Combine the cream  cheese and garlic and spread evenly over surface, leaving a 1cm edge all round. Sprinkle with parmesan cheese then vegetables and herbs.

3.Starting on the long side, roll up the dough into a tight log. Cut into 12 equal slices and place 3cm apart on baking tray. Cover with a clean tea towel and allow to rise for 15 min. Bake in the oven for 15-20 min or until lightly golden. Serve hot  or allow to come to room temperature to wrap them for lunches or freezing.

New Idea team

Ingredients

Method

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