Cheese & Pesto Scrolls
Equipment
- baking paper
- Large bowl
- Knife
- Rolling Pin
- Wire rack
Ingredients
- 1 tablespoon honey
- 7 g dried yeast fast-action
- 150 g Parmesan grated
- 3 cups bread flour plus extra for dusting
- 240 g sun-dried tomatoes drained and roughly chopped
- 150 g tasty cheese grated
- 2 tablespoons olive oil plus extra for drizzling
- 100 g basil pesto homemade or ready-made
- Handful basil leaves
- 1½ teaspoons fine salt
- Milk to brush
- Rolled oats to sprinkle
- 1½ teaspoons fine sugar
Instructions
- Combine the flour, yeast, sugar and salt in a large bowl.
- Mix the honey with enough lukewarm water to make 300 ml, then gradually add it to the flour mixture with the olive oil.
- Mix to form a dough, adding the remaining water if needed.
- Knead for 10 minutes by hand or 5 minutes on medium speed in a mixer, until soft, springy and elastic.
- Oil a clean bowl, add the dough, turn to coat, cover and leave in a warm place for 1 hour, until doubled in size.
- Preheat the air fryer to 180°C.
- Line the air fryer basket with baking paper.
- Knock back the dough and roll it on a floured surface into a 40 × 30 cm rectangle.
- Spread with pesto and top with the sun-dried tomatoes, cheeses and basil.
- Roll tightly from a long side into a log.
- Cut into 12 even pieces.
- Arrange the scrolls cut-side up in the air fryer basket, leaving space between them.
- Cover and leave for 30 minutes to rise, until doubled in size.
- Air fry at 160°C for 20 to 25 minutes, until golden and the centre looks dry.
- Leave to cool before serving.
Notes & Wine Advice
Serving Suggestions
Serve the scrolls warm or at room temperature. They are particularly good for lunch, picnics or sharing at a party and can be served alongside soup or a fresh salad.Recipe Notes
The dough should be soft and elastic after kneading. Add the water gradually because different flours absorb slightly different amounts of liquid. Drain the sun-dried tomatoes thoroughly before chopping them. Excess oil or liquid can make the filling too wet and prevent the centre of the scrolls from baking properly.Cooking Advice
Leave enough space between the scrolls for them to expand during the second rise and cooking. Depending on the size of your air fryer, you may need to cook them in batches.Storage Advice
Store completely cooled scrolls in an airtight container for up to 2 days. Reheat briefly in the Airfryer before serving if you prefer them warm.Wine Advice
A fresh Sauvignon Blanc works well with the basil pesto and salty cheese. A light Pinot Noir is a good red alternative with the Parmesan and sun-dried tomatoes.Nutrition values
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About Cheese & Pesto Scrolls
Cheese & Pesto Scrolls combine homemade bread dough with basil pesto, sun-dried tomatoes and two cheeses. Rolled into a spiral and cooked in the air fryer, they develop a golden exterior while the centre remains soft and packed with savoury filling.
Making the Dough
The dough starts with bread flour, fast-action dried yeast, sugar and salt. Honey is dissolved in lukewarm water before being added with olive oil, creating a soft dough that can be kneaded until smooth and elastic.
The amount of water may vary slightly depending on the flour. Add it gradually rather than pouring everything in at once. The finished dough should feel soft and pliable without being excessively sticky.
Kneading and the First Rise
Kneading develops the gluten structure that allows the dough to hold the gases produced by the yeast. By hand this takes approximately 10 minutes, while a mixer can usually do the job in about 5 minutes.
Place the kneaded dough in a lightly oiled bowl, cover and leave in a warm place until doubled in size. This first rise takes approximately 1 hour.
Creating the Pesto Filling
Basil pesto provides most of the herb flavour in these scrolls. Homemade pesto works well, but a good-quality ready-made version makes the recipe considerably quicker.
Sun-dried tomatoes add concentrated tomato flavour and a pleasant balance of sweetness and acidity. Drain them thoroughly before chopping so the filling does not become excessively oily.
Using Two Cheeses
Tasty cheese provides a rich melted filling, while Parmesan contributes a stronger savoury character. Together they create both creaminess and depth of flavour.
Fresh basil leaves reinforce the flavour of the pesto and add small pockets of freshness throughout the spiral.
Shaping Cheese & Pesto Scrolls
After the first rise, knock the air from the dough and roll it into a rectangle approximately 40 × 30 cm. Spread the pesto evenly over the surface before adding the tomatoes, cheeses and basil.
Roll the dough tightly from one long side to create a log. Cutting it into 12 even pieces produces individual spirals with visible layers of bread and filling.
The Second Rise
Arrange the pieces cut-side up with enough room between them to expand. Cover and leave them for approximately 30 minutes, until noticeably larger.
This second rise is important because cutting and shaping compresses some of the air from the dough. Allowing the scrolls to rise again produces a softer finished texture.
Cooking in the Air Fryer
Cooking these savoury Bread scrolls in the air fryer provides strong circulating heat around the dough. Bake them at 160°C for approximately 20 to 25 minutes.
The scrolls should be golden on the outside and dry rather than doughy in the centre. Because air fryers vary in size and power, check them toward the end of the cooking time.
Serving Ideas
Cheese and pesto scrolls are particularly convenient because they can be served warm or at room temperature. They work well for lunch, picnics and informal gatherings.
Serve them alongside tomato soup, a green salad or roasted vegetables. Smaller portions can also be included on a shared savoury platter.
Preparing Ahead
The scrolls can be prepared earlier in the day and allowed to cool completely before storing. A short reheating in the air fryer restores some of their freshly baked texture.
They are also practical for packed lunches because they do not require a sauce or additional filling once baked.
Storage
Allow the scrolls to cool completely before placing them in an airtight container. Trapping steam while they are still warm can make the outside soft.
Cheese & Pesto Scrolls bring together soft homemade bread, aromatic basil pesto, concentrated sun-dried tomatoes and melted cheese in an easy-to-share spiral. They are substantial enough for lunch but equally useful as a savoury snack or addition to a party table.