Tomato and “Cheese” Picnic Scrolls
- RECIPE MAKES: 12
- PREP TIME: 45 min
- COOK TIME: 30-35 min
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These scrolls are a great portable food option, enjoy them at picnics, BBQs, parties, or as part of a packed lunch at school or work. Be sure to organise a warm area for proofing the dough before starting this recipe, this will save time and so make a simple recipe, too easy! |
Place FATE mix, yeast, salt, xanthan gum, and bread improver into a mixing bowl. Stir to combine.
In a jug, combine oil, water, and optional essence. Pour into the bowl with the dry ingredients
Using electric beaters, mix 1-2min., until mixture comes together and forms a dough. Using a small spatula, scrape any dough from beaters.
Dust a clean workbench, with extra FATE. Turn dough onto the dusted surface, knead gently 1-2 min., until a smooth ball is formed. Place dough back into the mixing bowl, cover with cling film so that dough is sitting in an airtight environment. Cover with a tea towel, set aside in a warm place to proof; 30min (mixture should approx. double in size).
Meanwhile, heat oven to 200°C., and line with baking paper, a greased, approx., 20cm x 25cm x 4cm, baking tin.
Place proofed dough onto a FATE dusted, rectangular piece of baking paper, measuring approx.., 20cm x 30cm. Using a rolling pin, gently roll dough into a flat rectangle covering the area of the baking paper. Spread evenly with tomato paste, basil, and cheese
Starting from the long end, roll up to enclose the filling. Glaze dough surface with extra oil. Cut into 12 even-sized slices. Place scrolls into prepared tin; cut-side up. Glaze surface with a little extra oil.
Bake 30-35min., until golden and scrolls sound hollow when tapped on the top. Serve warm or at room temperature.
PROTEIN FREE
Top Tips
Try incorporating sauteed capsicum, onion or zucchini into these scrolls.
A range of low protein cheeses; parmesan, cheddar, and feta can be used when making these scrolls, different cheeses change the taste and so provide variety.
Storage
Leftovers store well if kept in an airtight container for up to 2-3 days.
- 2 ½ cups (350g) FATE Low Protein All Purpose Mix, plus extra for shaping
- 1 sachet yeast (comes with FATE mix)
- 1 tsp salt
- 2 ½ tsp xanthan gum
- 1 tsp bread improver (i.e., Wallaby brand)
- 2 Tbsp vegetable oil
- 1 cup warm water
- 2-3 drops Parisian essence, optional
- 1 Tbsp olive oil, plus extra for glazing
- 1 Tbsp olive oil, for glazing
- 3 Tbsp tomato paste
- 2 tsp dried basil
- 1 cup low protein shredded pizza cheese (i.e., Biocheese Pizza Shred)
