Pesto And Fetta Scrolls Recipe

Cooking Directions

• STEP 1.In a large bowl, combine flour, yeast, sugar, and salt. Add warm water and olive oil, and mix until a dough forms.
• STEP 2.Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
• STEP 3.Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
• STEP 4.Punch down the dough to release any air bubbles. Roll out the dough into a rectangle about 1/4 inch thick.
• STEP 5.Spread pesto evenly over the dough, leaving a small border around the edges. Sprinkle crumbled fetta cheese over the pesto.
• STEP 6.Starting from one long side, tightly roll up the dough into a log. Slice the log into 1-inch thick scrolls.
• STEP 7.Place the scrolls on the prepared baking sheet, leaving some space between them. Bake for about 20-25 minutes, or until golden and crispy.
• STEP 8.Remove from the oven and let the scrolls cool slightly before serving. Enjoy warm or at room temperature.

Cooking Tips

• You can use store-bought pesto or make your own homemade pesto for this recipe.
• Feel free to add other ingredients like sun-dried tomatoes, olives, or roasted red peppers for extra flavor.
• These scrolls are best served fresh, but you can store them in an airtight container at room temperature for up to 2 days.

Storage and Serving

• Store the leftover scrolls in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the scrolls in a preheated oven at 180°C (350°F) for about 5-10 minutes, or until warmed through.
• Serve the pesto and fetta scrolls as an appetizer, snack, or alongside a salad for a light meal.