Veggie Scrolls

Makes 12-15 scrolls

Ingredients

1½ cups wholemeal self raising flour
1½ cups white self raising flour
2 Tbs reduced fat margarine
1 cup low-fat milk
½ cup pesto
low fat dip or tomato paste
½ cup olives
1 large handful fresh spinach leaves 
1 red capsicum
1 punnet cherry tomatoes 
8-10 mushrooms
1 small zucchini 
¾ cup reduced-fat cheese
Baking paper

Method

  1. Turn oven to 200°C
  2. Line tray with baking paper
  3. Halve olives
  4. Wash vegetables
  5. Dice mushrooms, cherry tomatoes and capsicum
  6. Grate zucchini and cheese
  7. Sift flours in bowl and combine with wooden spoon
  8. Rub margarine into flour until it resembles fine breadcrumbs
  9. Add milk and mix into soft dough
  10. Place dough on lightly floured surface and kneed until smooth
  11. Roll out onto a 20cm and 23cm rectangle
  12. Spread dip or tomato paste over dough, leaving a 1cm strip along 1 long side
  13. Sprinkle dough with tomatoes, red capsicum, mushrooms, spinach, zucchini and cheese
  14. Roll up, like a Swiss roll
  15. Cut into 12 - 15 rounds, being careful not to squash roll
  16. Lay scrolls flat onto prepared baking tray, about 3cm apart
  17. Bake for 15 minutes, or until golden brown. Allow to cool on a wire rack

Other Ideas

  • Create Cheese and Vegemite Scrolls or Pizza Scrolls by substituting filling ingredients

Golden Rules

  1. Be Clean
  2. Be Careful
  3. Be Polite
  4. Be Brave
  5. Be Colourful
Remember the Golden Rules when cooking and eating!

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