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.
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 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.
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.
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!
- 500g plain flour
- 2 tsp dried active yeast
- ½ tsp salt
- 2 tsp mixed herbs
- 350ml water, lukewarm
- 2 tsp extra virgin olive oil
- 130g tomato pesto
- 100g feta, crumbled
- Handful basil leaves (approx 10 leaves), torn
- Place flour, yeast, salt and mixed herbs in a bowl of a stand mixer with dough hook attached and stir until combined. Add half the water and begin mixing on a slow speed.
- Slowly add remaining water, increasing speed as dough comes together. Mix until dough forms a ball then transfer to a floured bench top.
- Add 1 tsp of olive oil to dough and knead until incorporated. Add remaining tsp of olive oil and knead until dough is smooth and elastic. If dough becomes too sticky, add small amount of plain flour.
- Place dough in bowl and cover with glad-wrap. Place in a warm place to rise for 40 minutes or until mixture has doubled.
- Remove dough from bowl and return to floured bench top. Roll dough out into a large rectangle and spread on pesto, ensuring it reaches right to the edges. Add crumbled feta and basil leaves.
- Carefully roll dough lengthwise into a log. Trim ends so even, then slice into even pieces (12-14). Grease a baking dish and carefully fill with sliced dough, ensuring the cut sides face up. Cover baking dish with glad-wrap and place in warm spot to rise for 30 minutes.
- Preheat oven to 180 degrees Celsius. Remove glad-wrap and bake for 20-25 minutes or until dough is lightly golden and cooked through.
- Carefully lift dough from baking dish and place on wire rack to cool.