Cheese, pesto, bacon, sundried tomatoes and baby spinach wrapped in a light, buttery cheese scone mix, these are perfection.
Preheat oven to 400 deg F and line a tray with baking paper.
3 cups flour
6 tsp baking powder
1/2 tsp salt
2 oz (50 gr) softened butter
1 cup grated cheese
1 1/3 cups milk
Sift the flour, baking powder, salt and pepper in a bowl. Rub in the softened butter and add the grated cheese. Make a well in the centre and add the milk. Mix from the inside out, drawing in the flour from the outer edges as you go. Only mix long enough to form into a evenly mixed dough (don’t knead the dough, it will toughen it) Tip onto a floured bench top or board and roll out to around a 1 cm (1/2″ thick) rectangle.
3/4 cup grated cheese
3 rashers bacon, chopped
1 cup pesto
3/4 cup sundried tomatoes, chopped
Good handful of baby spinach leaves
I prefer to saute the bacon lightly before using in baking, it’s potional whether to do this or not. Spread the dough with the pesto, then spinach, cheese, sundried tomato and bacon pieces, leaving the outer edges bare.
Roll up slowly, but firmly, as you would sushi. Using a sharp knife that has been dipped in flour, cut the scrolls into even slices, around 1 1/4 ” thick, I got 10 of these. Place carefully on tray and bake for around 10 – 12 minutes. Serve hot with butter.
These wouldn’t normally come under the guise of frugal food, but as I grow/make my own tomatoes, pesto and spinach these cost me very little to make. The pesto is a parsley and sunflower seed one I make and freeze in ice cube trays https://quarteracrelifestyle.wordpress.com/2013/02/22/parsley-sunflower-pesto/
I saw a similar recipe last year in a magazine and always intended making something similar so this is what I came up with. The original recipe used plain dough and feta cheese in the filling which looked so good but I can’t run to feta cheese these days!
Enjoy these if you make them, they are delicious 🙂