We made these hidden veggie scrolls at our Tasmanian workshops back in 2015 and they were very well received!  There was not one complaint and that’s because they are delicious!!  Your kids won’t know there are hidden veggies in the dough or the topping.

We talk about a couple of recipes in the ingredients.  Why not make our homemade BBQ sauce. This stuff is awesome!

Related recipe: BBQ sauce
Related recipe: Shredded chicken

February 20, 2018
  • 45m
  • 25m
  • 1h 10m
  • 12

Ingredients

  • 2 tsp. dried yeast
  • tsp. raw sugar
  • 320 g warm water
  • 25 g extra virgin olive oil
  • 500 g bakers flour
  • 1 tsp. salt
  • 1 carrot
  • 1 zucchini
  • 2 silverbeet leaves
  • 2 tbsp. bbq sauce
  • 1 c shredded cooked chicken
  • 2 c freshly grated cheese

Instructions

Thermal Cooking Method

  1. Place carrots, zucchini and silverbeet leaves (cores removed and finely sliced) into mixing jug and chop for 5 seconds/speed 5. Scrape down sides and repeat. Remove from jug and set aside.
  2. Place yeast, warm water and sugar into the mixing jug and heat for 1 minute/37°C/speed 2.
  3. Add all other dough ingredients including veggies (apart from toppings: bbq sauce, chicken and cheese) and knead for 5 minutes. The recipe will be wet, so you may need to add a bit more bakers flour.
  4. Tip into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.
  5. Preheat oven to 190°C and line an oven tray with some baking paper.
  6. Knock down dough, roll into a ball, break in half. On a lightly floured surface roll out each piece into a rectangle shape until thin (approx. 1/2 cm).
  7. Spread bbq sauce evenly over the dough. Top with chicken and cheese.
  8. Roll up into a scroll shape and slice into 2cm strips.
  9. Place individual scrolls onto the lined baking tray quite close together and bake in oven until golden (approx. 15-20 minutes depending on size of scroll).

Traditional Cooking Method

  1. Blitz carrot, zucchini and silverbeet leaves (cored and finely sliced) in a blender until fine. Remove from jug and set aside.
  2. Combine warm water, yeast and sugar in a small bowl. Stir gently and set aside for a few minutes until the yeast starts to bubble slightly.
  3. Combine flour, veggies and salt in another large bowl and make a well in the centre. Add the yeast mixture and oil. Mix until well combined (this is easiest done using a blunt knife). Then using hands, bring the dough together to form a ball. The recipe will be wet, so you may need to add a bit more bakers flour.
  4. Knead for at least 10 minutes, until smooth and elastic.
  5. Tip into a lightly oiled bowl and cover with a clean tea towel. Sit somewhere warm and allow to prove for at least 30 minutes or until doubled in size.
  6. Preheat oven to 190°C and line an oven tray with some baking paper.
  7. Knock down dough, roll into a ball, break in half. On a lightly floured surface roll out each piece into a rectangle shape until thin (approx. 1/2 cm).
  8. Spread bbq sauce evenly over the dough. Top with chicken and cheese.
  9. Roll up into a scroll shape and slice into 2cm strips.
  10. Place individual scrolls onto the lined baking tray quite close together and bake in oven until golden (approx. 15-20 minutes depending on size of scroll).

Nutrition

  • 12