Cheese & Pesto Scrolls
Soft savoury bread scrolls filled with basil pesto, sun-dried tomatoes and melted cheese. These homemade rolls are baked until golden, then brushed with milk and sprinkled with rolled oats.
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
Serving: 3 scrolls | Calories: 690 kcal | Carbohydrates: 75 g | Protein: 28 g | Fat: 31 g | Saturated Fat: 12 g | Sodium: 1420 mg | Sugar: 9 g