While sweet treats are undeniably delicious, sometimes what you really need is something savoury – delicious scrolls, tarts and scones packed with flavour to help fill the lunchtime gap. The trick is finding the perfect recipe!
I don’t do a huge amount of savoury baking, but have a couple of recipes I come back to time and time again – like these delicious cheese and caramelised onion pinwheel scones and this easy recipe for tomato, capsicum and spinach scrolls.
There are lots of reasons to love these scrolls, not least of which is the flavour – they’re absolutely packed with it! The dough is generously coated in thick, rich sauce before being covered with a scattering of fresh spinach, a crumbling of feta and a sprinkling of grated cheese. Sounds good, huh?
But the best part is just how easy they are to make. While this is a rising dough (yip – you need to factor in the rise time!) the actual ‘hands on’ time making these scrolls is pretty minimal – all thanks to one secret ingredient. Spoiler alert: you don’t need to make your own sauce!
Barker’s has released a range of delicious new savoury sauces that are out-of-this-world good – I’m yet to try one I haven’t loved! They’ve literally done all the hard work for you, so you can simply grab a bottle, spread on your dough and you’re pretty much done!
I used the Chunky Salsa Tomato and Capsicum sauce for this recipe, which brought a real punch of flavour into the finished scrolls – if you’re looking for flavour, this is it! Combined with fresh spinach and a generous amount of cheese, these scrolls are a real winner.
Psst – want to win a Barker’s pack so you can try the sauces yourself? Then sroll down to the bottom of the post and get your entry in!
- 500g plain flour
- 2 tsp dried active yeast
- 1 tsp mixed herbs, dried
- 350ml water, lukewarm
- 1 tsp extra virgin olive oil
- 150g Barker’s Chunky Salsa Tomato and Capsicum
- 1 cup fresh spinach, torn
- 50g feta, crumbled
- ½ cup Edam cheese, grated
- Place flour, yeast 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 olive oil to dough and knead until 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 salsa, ensuring it reaches right to the edges. Add spinach leaves, crumbled feta and grated cheese.
- 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.
The lovely team at Barker’s of Geraldine have given me prize packs to give away to 10 lucky readers including three of their new savoury sauces – Really Useful Chipotle, Central Otago Rich Red Plum and the Chunky Salsa Tomato and Capsicum used in this recipe.
To enter, simply use the gadget below to tell me which of the new Barker’s sauces you’d most like to try. The options are:
- Chunky Salsa Tomato and Capsicum
- Nine Spice Barbecue Jerk
- Really Useful Chipotle
- The Best Balsamic Mint
- Not-so Sweet Chilli
- Central Otago Rich Red Plum
- Spiced NZ Apricot with Mango
- Chunky NZ Apple
Barkers selection of eight sauces are RRP $3.99 each and available at New World and Pak’n’Save Supermarkets.
Barker’s gifted me sauces to try. All opinions are my own.
Entries close 11:59pm Wednesday 11 November. The winner will be chosen at random and notified on Thursday 12 November. Sorry – this giveaway is only open to New Zealand residents.