Bacon and Pesto Scrolls Thermomix
Makes 10-12 • Prep 10 mins • Cooking 20 mins
These are a mix between a scone and a pizza scroll – the base is a lovely, buttery and crumbly dough and the topping a perfect marriage of basil, cheese and bacon. Excellent for school lunches (they freeze well and defrost by lunchtime) or served warm alongside a bowl of pumpkin soup on a cold winter day.
What you’ll need
200g bacon, chopped
2 cups The Healthy Baker Plain Flour
2 teaspoon baking powder
pinch salt
⅓ cup parmesan cheese
50g butter, room temperature
¼ cup auzure Canola Oil
1 cup milk
½ cup pesto
150g bocconcini cheese
to sprinkle parmesan cheese
Preheat oven to 180C and line a baking tray with paper.
Cook the bacon in a lightly oiled frying pan until crisp, set aside to cool.
Combine flour, baking powder and salt in the bowl of your thermomix or food processor Blitz a few seconds, add the parmesan, butter, oil and milk and process (speed 5 in your thermomix) for 10 seconds or until the mixture just clumps together to balls the size of small peas.
Turn mixture out onto a lightly floured work surface and bring together to a rough dough. Roll out until you have a rectangle about 8mm thick.
Spread with the pesto, sprinkle over the bacon and tear the bocconcini up into halves and scatter these across the dough.
Now, roll into one long sausage taking the long side of the rectangle first.
Cut into rounds about 3-4cm thick and lay these ‘scroll’ side up on your baking tray.
Sprinkle with remaining parmesan then bake for 20 minutes or until golden brown.
