These are perfect for lunch or even a picnic.
These tasty scrolls are primarily made of pumpkin, which is why they have such a bright colour 🙂 The addition of the pesto and cheese gives them a great savoury flavour.
I roasted a pumpkin to make my own pumpkin mash, but you could also use canned pumpkin puree if you want – you might just have to add a little more flour in order to get a soft dough.
I preferred these scrolls served warm but they are also good cold as part of a picnic. They are best eaten within a couple of days of baking.
Ingredients – makes 8 large scrolls:
- 500g/1 lb mashed cooked pumpkin
- 2 cups self raising flour
- freshly ground black pepper, to season
- 2 tbsp olive oil
- 2 tbsp basil pesto
- 1/2 cup grated cheddar cheese
- Heat your oven to 200C/180C fan forced/390F and spray a baking tray with a little cooking spray.
- Put the mashed pumpkin, flour and black pepper into a large bowl and mix. Gradually add the olive oil until you have a soft dough. If it is a little wet then add a touch more flour so it isn’t too sticky.
- Turn the dough out onto a large piece of floured baking paper, then use your clean hands to gently press the dough out into a rectangle which is about 30cm by 20cm (12 inches by 8 inches).
- Spread the basil pesto over the dough, then scatter over the grated cheese.
- Using the baking paper to assist you, roll up the dough from one of the long sides.
- Cut the roll into 8 scrolls, then place them cut-side up onto the prepared baking tray.
- Bake for 20-25 minutes or until golden.
- Remove from the oven and leave to cool for at least 10 minutes before serving.