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Tomato, parmesan and basil scrolls

  • 0:25 Prep
  • 0:25 Cook
  • Makes 16


  • Plain flour, for dusting
  • 3 cups self-raising flour
  • 80g butter, cubed
  • 1-1 1/4 cups milk
  • 1 egg, lightly beaten
  • 1 cup grated parmesan cheese
  • 1 cup semi-dried tomatoes, chopped
  • 1/4 cup fresh basil leaves, finely shredded


  • 1
    Preheat oven to 200°C. Lightly dust two flat baking trays with plain flour. Sift self-raising flour into a large bowl.
  • 2
    Using your fingertips, rub butter into flour until mixture resembles breadcrumbs.
  • 3
    Make a well in the centre. Add 1 cup of milk. Mix with a flat-bladed knife until mixture forms a soft dough, adding more milk if required. Turn onto a lightly floured surface. Knead gently until smooth (don’t knead dough too much or it will be tough).
  • 4
    Roll dough out between 2 sheets of baking paper to form a 28cm x 40cm rectangle. Brush with egg. Sprinkle cheese, tomatoes and basil evenly over dough, leaving a 1cm-wide strip along 1 long side.
  • 5
    Starting from 1 long side, roll dough up like a Swiss roll. Cut into 16 rounds.
  • 6
    Place scrolls onto baking trays, 3cm apart. Brush with egg again. Bake for 15 to 20 minutes, swapping trays after 10 minutes, or until golden and cooked through. Stand for 5 minutes. Serve.

Source: taste.com.au


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