Bolognese Scrolls
Bake a batch of these and they won't stick around for long – cheesy bolognese scrolls make the ultimate after-school snack.
Ingredients
- 2 tbs extra virgin olive oil
- 1 small brown onion, finely chopped
- 1 small carrot, coarsely grated
- 80g lean beef mince
- 1/3 cup tomatoes diced no added salt
- 2 cups wholemeal plain flour
- 2 tsp baking powder
- 3/4 cup lite milk
- 1/2 cup shredded tasty cheese
Method
- Heat 2 tsp oil in a medium frying pan over medium-high heat. Cook onion, carrot and mince, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add tomatoes, then bring to the boil over high heat. Reduce heat to medium and simmer, uncovered, for 3 minutes or until mixture has thickened. Set aside to cool.
- Meanwhile, preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper. Place flour and baking powder in a food processor and process, adding remaining oil in a thin, steady stream until combined. Add milk and process until a soft dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.
- Using a lightly floured rolling pin, roll out dough to a 20 x 45cm rectangle. Leaving a 3cm border along long side furthest from you, spread bolognese over dough. Scatter with cheese.
- Roll up tightly from long side closest to you to form a log. Trim ends, then cut log into 12 even slices. Arrange slices, cut-sides up, on tray. Brush with extra milk. Bake for 25 minutes or until golden and cooked through.
