Sun-dried Tomato Pesto Damper Scrolls

I originally found this recipe from http://www.taste.com.au and made a few adjustments to it.  To make it suitable for students with nut allergies I replaced pinenuts with sunflower seeds. I also reduced the amount of feta and replaced semi-dried tomatoes with sun-dried tomatoes to make the recipe more budget friendly.  I also halved the damper ingredients to suit a group of two to three students (and again to keep the recipe budget friendly)

To cut down on preparation time, you could also use ready-made pesto instead of making it from scratch, although the kids love using the blender to make the pesto.

Despite being a little apprehensive about some of the ingredients, my students (and their parents) loved this recipe and I have had many requests for it.

It's great as a lunch box filler or an afternoon tea snack.

Sun-dried Tomato Pesto Damper Scrolls

 (Makes 8)

225g (1.5 cups) self-raising flour 40 g butter, chopped 1 T finely shredded fresh basil Salt & freshly ground black pepper

¾ c milk 50 g feta, crumbled Milk, extra, to brush

 

Sun-dried tomato pesto ·         80 g (1/3 cup) sun-dried tomatoes ·         2 T sunflower seeds ·         15 g (1 T) finely shredded parmesan

·         1 t crushed garlic ·         30 ml (2 T) vegetable oil ·         Salt & freshly ground black pepper

 

1.      Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

 

2.      To make the sun-dried tomato pesto, place the sun-dried tomatoes, sunflower seeds, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, gradually add the oil in a thin steady stream until well combined. Taste and season with salt and pepper. Transfer to a bowl and set aside until required.

 

3.      Sift the flour into a large bowl. Use your fingertips to rub the butter into the flour until it resembles fine breadcrumbs. Add the basil and stir to combine. Season with salt and pepper.

 

4.      Make a well in the centre and pour in the milk. Use a round-bladed knife in a cutting motion to mix until evenly incorporated and the mixture begins to hold together. (Do not over mix. The dough should be soft but not sticky.) Turn the dough onto a lightly floured surface and gently knead until just smooth.

 

5.      Use a lightly floured rolling pin to roll out the dough to a 15 x 20 cm rectangle, about 1cm-thick.

 

6.      Spread the sun-dried tomato pesto evenly over the dough and sprinkle with feta.

 

7.      Starting from a long side, roll up firmly to form a log. Brush the edge with a little extra milk and press down firmly to seal.

 

8.      Cut log crossways into 8 equal portions, about 2cm thick. Place the scrolls on prepared tray.

 

9.      Bake in oven for 20 minutes or until golden brown and just cooked through.

 

10.  Set aside for 10 minutes to cool slightly. Serve warm or at room temperature.

 

Note:   If you are short of time, you can use ready-made basil pesto for this recipe.

 

 

http://www.taste.com.au/recipes/3268/semi+dried+tomato+pesto+damper+scrolls