Mediterranean scrolls

Mediterranean scrolls
Makes: 12
Preparation time: 20 minutes
Cooking time: 20 minutes


Olive oil spray
1½ cups wholemeal self-raising flour
1½ cups self-raising flour
2 cups reduced-fat natural yoghurt
¼ cup no added salt tomato paste
1 cup baby spinach, chopped
½ cup basil leaves, chopped
½ red capsicum, diced
½ cup mozzarella, grated


Pre-heat oven to 180oC. Spray a round 22cm baking dish with olive oil and line with baking paper.

Mix both the flours and yoghurt in a bowl. Knead on a floured surface for a few minutes. Add more yoghurt if the mix is too dry or extra flour if too wet.

Roll out the dough with a rolling pin and shape into a rectangle about 0.5cm thick. Spread the dough with tomato paste and sprinkle with the rest of the ingredients.

Roll the dough, from the long side, into a log. Cut into 4cm pieces and place in the baking tin, pushing them up against each other. Bake for 20 minutes or until golden and cooked through. Allow to cool slightly before serving.

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