Check out this delicious recipe from Kiwi chef Brett McGregor! These Feta and pesto scrolls are perfect for a quick, healthy lunch!
400g / 14oz flour, plus a little to dust the bench
8g / 0.2oz salt
5g/ 0.17oz instant yeast
15g / 0.5oz Olivado Organic olive oil
270mls 9fl.oz water
100g / 3.5oz feta cheese, cut into 1cm square pieces
5 Tbsp pesto
5 Tbsp mozzarella, grated
4 Tbsp parmesan cheese, grated
2 Tbsp Organic Olive oil, to drizzle plus a little extra
Salt and pepper to taste
1. To make the dough, simply place the flour, salt, yeast and oil into a large bowl and mix together. Add the water and combine to form a dough. Tip out onto a lightly floured clean bench and knead for 3 minutes, rest for 30 seconds to a minute, then knead for a further 3 minutes. Do this 2-3 more times. When the dough is smooth and elastic, place into a lightly oiled bowl, cover with glad wrap and leave in a warm place for 45 minutes. It should double in size.
2. Tip the dough back onto the bench and fold it into itself 3 or 4 times to gently deflate. Return it to the bowl, cover and let stand for another 30 minutes. Line a couple of trays with baking paper.
3. Tip dough out onto a lightly floured bench and begin to roll out to about a 35x25cm / 13x10in rectangle. Spread over the pesto, add the feta, mozzarella, parmesan, olive oil and season with salt and pepper. Gently roll the dough over on itself to form a long roll. Gently press together then slice into 12-15 pieces. Place onto prepared tray and cover with glad wrap. Rest for 30 minutes.
4. Bake rolls in preheated oven at 220°C / 430°F for 15-18 minutes or until golden.
Remove and brush with a little more olive oil to make them pop. Cool on a rack.