Pumpkin and Pesto Scrolls

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.
  • Enjoy!

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1 Response to Pumpkin and Pesto Scrolls

  1. chefkreso says:

    These scrolls look amazing!!

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