cheesey pizza scrolls

I’m feeling a little ordinary today. Don’t feel too sorry for me though because I had a great night out minus the rest of the family at a gorgeous friend’s birthday party. And I overindulged in everything and am paying the price today. Retro daddy came downstairs and said did you know you haven’t taken your make up off.  Yes. I do. Thankyouverymuch. But it’s not a good day to be feeling ordinary because school is back tomorrow so there are things to organise and that library book we still can’t find. Honestly, that’s the reason I stopped going to the local library because I’d spend forever hunting down library books.

Anyway, I really felt like something hot for lunch and had wanted to make these for keira’s school lunch. I know you will love this recipe and have put directions for the thermomix and without a thermomix. The recipe comes from A Taste of Vegetarian for the thermomix and is called Cheese Scone Pizza Scrolls. I’ve tweaked it and think it sounds so better as cheesey pizza scrolls. But just do yourself a favour and don’t leave out the tomato paste like I did.

Cheesey pizza scrolls

120g cheese (I use vintage light cheddar)

120g cream cheese

280g bakers/strong flour

1 tsp baking powder

1tsp bicarb

pinch salt

200g natural yoghurt

filling

handful fresh herbs (I used basil, mint and parsley)

2 cloves garlic

1 tomato

50g pitted olives

50g tomato paste

Preheat your oven to 180 degrees. Place cheddar in TM bowl and grate for 10 seconds on speed 8 and then leave aside for later. Place cream cheese into bowl and mix for 5 seconds speed 5. Add in flour, baking powder, bicarb and salt and mix for 5seconds on speed 7. Add in yoghurt and with dial on closed lid position, 30 seconds on interval speed to knead.

Tip out onto a well floured baking mat or baking paper. It’s really important that you have it floured because it’s super sticky and I didn’t flour up my baking paper so take my advice. Now dust your fingers with flour too and press your dough out into a rectangle. This is a scone dough and is sticky so don’t stretch it just press out.

Now make your filling by chopping your herbs and garlic for 5 seconds on speed 5. Add in the tomato and olives and chop for another 5-10 seconds on speed 5. I liked mine kind of chunky but you could have it fine if you wanted just by chopping it for longer. Now if your mixture is watery and mine was then drain it out. I didn’t. You want to do this.

**Now spread the tomato paste over your dough. Um I forgot this step so you want to do this. Now sprinkle half of your grated cheese over the top, then your mixture and then you want to roll up into a long roll. Cut into pieces and place in a greased baking tin and have the scrolls touching each other. Sprinkle with the rest of your cheese and bake for about 25 -30 minutes until cheese is melted and started to look golden on top. Now once I realised that my filling was too watery and I left out the tomato paste I moved the scrolls to another tin which is why they are looking a little um rectangular. And then I spread with tomato paste and put extra cheese on. So they were extra cheesey and extra delicious. You would never know I’d made a couple of serious boo boos.

OK so you don’t have a thermomix. Sorry. You want to grate your cheese. In a bowl or mixer combine your yoghurt and cream cheese then your dry ingredients. Combine then knead gently until it comes together. Tip out onto floured surface and press out into rectangle. Make your filling in your food processor or by hand by chopping your garlic and herbs and then adding tomatoes and olives. Make it as chunky or as fine as you like. Drain any extra liquid now before you follow instructions above from **. Enjoy.

Anyway, give these scrolls a go. They are so good and I’ll definitely be making them on a regular basis! Keira and I had two each and we must save some for daddy who is in the office today!