Homemade Savoury Scrolls


Our vertical garden has been up and running for a couple of weeks now, and we’re feeling pretty chuffed with how it’s going – the herbs are running wild, the dahlias are covered in buds about to burst open, and all but one of the veggies we planted are thriving.

In fact the little is garden is growing so well that we’ve already started plucking things from it for our cooking – our home-grown coriander made a star appearance in a channa masala we made last week, the lettuce has made many a salad, and the mint has been a refreshing addition to drinks.

But while I frequently run my hands through the basil (I can’t get enough of the smell!) we were yet to actually make anything with it. After noticing just how large it had grown while watering the garden this morning I decided enough was enough, and I plucked a handful to use in some savoury baking this afternoon.

While I don’t share a lot of savoury baking on this little blog (something I vow to change) I absolutely love it, so it didn’t take long to work out what I wanted to bake using the freshly plucked basil… savoury scrolls! Mum used to make basil and tomato pesto scrolls for my lunch when I was younger and I absolutely adored them – so I decided to come up with something similar.

There’s nothing too fancy about this recipe – it’s just lightly herbed dough filled with tomato, parmesan and cashew pesto (I’m a cheat, it’s from the supermarket!), roughly torn fresh basil leaves and a generous sprinkling of crumbled feta. The flavours work together perfectly to create a savoury treat that’s hard to resist. Click here for the recipe.

Because this recipe involves dough there are a few steps to it – and a decent amount of waiting! But in terms of actual hands-on time it’s remarkably quick, and perfect for those who have never really worked with dough before – you can’t really go wrong!

Want to try this recipe but don’t have time to knead the dough and let it rise? Then use your favourite plain scone recipe as the base instead. You’ll be able to use the same fillings – and enjoy the same flavour – just with a slightly denser dough. Yum.

I don’t usually take photos of the baking process – the mixing, rolling and slicing – but these unbaked scrolls were so gorgeous I just couldn’t resist. Look at those colours!




The finished scrolls are absolutely delicious – the flavours pack a punch without being overwhelming, and complement each other perfectly.




I truly cannot get enough of them! While you can enjoy them cold, I definitely recommend warming them up before eating – they’re absolutely magical. Or just eat them straight from the oven – I won’t judge!


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2 Responses to "Homemade Savoury Scrolls"

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  1. Grace Booth

    March 8, 2014 at 11:02 pm

    I dont understand how your blog doesnt have more comments, its so beautiful!
    If you have time check mine out I just started:

    • Kirsten

      March 10, 2014 at 2:16 pm

      Thank you Grace :) I’ll be sure to pop over and take a look at your blog x


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