Pesto scrolls with red tomato pesto
(COOK TIME: 60+ min)
Medium
Ingredients
Dough:
-
1 1/2
cups
wholemeal self raising flour
-
1
cup
greek yoghurt
Fillings:
-
Mutti Red Pesto Style Stir Through
-
1/2
capsicum
-
1/2
brown onion
-
Handful basil
Toppings:
-
1
egg
-
Parmesan cheese
-
Sprinkle sesame seeds
-
Salt & pepper
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Pesto scrolls with red tomato pesto: Method
- Preheat oven to 180°C
- Slice up the vegetables
- Cook in a pan with a drizzle of olive oil and place aside
- In a large bowl mix together the flour and greek yoghurt until dough forms
- Flour a surface and place the dough down and roll out into a rectangle
- Smear Mutti Red Pesto Style Stir Through down as the base
- Top with the capsicum, onion and sprinkle of basil
- Roll up lengthways for larger scrolls or roll to the side width ways for smaller scrolls then cut into slices
- Grease a baking tray or muffin tray and place the scrolls in
- In a small bowl mix together the egg with a fork and brush over scrolls with a pastry brush
- Top with sesame seeds, salt & pepper, and if you like a dash of parmesan cheese
- Bake in the oven for 10 minutes or until golden
- Allow to cool for 5 minutes and serve!