Tomato pesto damper scrolls
Tomato pesto damper scrolls combine the rich flavors of sun-dried tomatoes, feta cheese, and homemade basil pesto for a flaky, savory treat. Perfect as a snack or side dish, these scrolls are easy to make with simple ingredients and straightforward steps.
Cook time 20 min
Prep time 15 min
Ingredients:
3 cups self-raising flour1/3 cup butter
1/2 cup basil leaves
salt & pepper to taste
1 cup feta cheese
1 cup sun-dried tomatoes
1/3 cup pine nuts
1/3 cup grated parmesan cheese
2 garlic cloves
1/3 cup olive oil
Tomato pesto damper scrolls are a delightful twist on traditional damper, combining the savory flavors of sun-dried tomatoes, feta cheese, and homemade basil pesto. This recipe results in flaky, flavorful scrolls that make a perfect accompaniment to soups, salads, or even enjoyed on their own as a savory snack. With simple, wholesome ingredients and straightforward steps, you can easily prepare these delicious scrolls in the comfort of your own kitchen.
Instructions:
- In a large mixing bowl, combine the self-raising flour and a pinch of salt.
- Add the butter to the flour mixture. Use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs.
- In a food processor, combine the basil leaves, pine nuts, garlic, and olive oil. Process until well blended and smooth. If you prefer a chunkier consistency, pulse the mixture to your desired texture.
- Season the pesto with salt and pepper to taste.
- On a lightly floured surface, roll the dough out into a rectangle approximately 1cm thick.
- Evenly spread the prepared basil pesto over the dough, leaving a small border around the edges.
- Sprinkle the crumbled feta cheese, chopped sun-dried tomatoes, and grated parmesan cheese over the pesto layer.
- Carefully roll the dough into a log starting from one of the long edges.
- Using a sharp knife or a piece of dental floss, cut the log into 2-3cm thick scrolls.
- Place the scrolls, cut side up, onto the prepared baking tray.
- Bake in the preheated oven for 20-25 minutes or until the scrolls are golden brown and cooked through.
- Allow the scrolls to cool slightly on a wire rack before serving.
- These scrolls are best enjoyed warm.
These tomato pesto damper scrolls are sure to impress with their unique blend of flavors and beautiful presentation. Whether served warm from the oven or enjoyed the next day, they remain delicious and satisfying. Perfect for gatherings, picnics, or an indulgent treat, these scrolls showcase the joy of baking with fresh, flavorful ingredients.
Tomato pesto damper scrolls FAQ:
Bake the scrolls in a preheated oven at 200°C (400°F) for about 20-25 minutes, or until they are golden brown and cooked through.
The scrolls are done when they are golden brown on top and sound hollow when tapped on the bottom. You can also check for doneness by inserting a toothpick; it should come out clean.
Yes, you can substitute self-raising flour with regular flour but add 1.5 teaspoons of baking powder for every cup of flour used to ensure proper rising.
If the scrolls turn out dry, consider adjusting the mixture by adding a little extra olive oil or butter next time. Additionally, avoid over-baking them, as this can lead to dryness.
Store the scrolls in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. Reheat in the oven or microwave before serving.
Tips:
- Ensure the butter is cold when rubbing it into the flour to achieve a better, flakier texture in the damper dough.
- For a more intense pesto flavor, toast the pine nuts lightly before blending them with the basil, garlic, and olive oil.
- If the dough is too dry, add a little bit of milk, one tablespoon at a time, until it reaches the desired consistency.
- Chopping the sun-dried tomatoes and feta cheese into smaller pieces will help distribute the flavors more evenly in each scroll.
- Experiment with different cheeses if you like, such as goat cheese or ricotta, for a different flavor profile.
- Keep an eye on the baking time and check the scrolls from around 20 minutes to ensure they don’t overbake and become too dry.
Nutrition per serving
16 ServingsCalories 230kcal
Protein 8g
Carbohydrates 27g
Fiber 2.13g
Sugar 3.75g
Fat 16g
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