In the interests of keeping it real, I'm not remaking my recipe today, you're getting photos of it as it turned out, I'll tell you how to cook it properly, but as I already know the recipe works, you're getting these photos!. Today I made scrolls. They are something I make once a week. They are basically (according to one of my friends) my signature dish. Big words to live up to. We had a kitchen fail at kidgredients today. These bacon, fetta and zucchini scrolls were the fallout.
I want to explain something about blogging to you. I don't just write a recipe and send it out into the internet. I make it, I improve it, I make it, I make it again and I make everything look pretty, find the best looking specimens and take photos. Those photos are then edited (I have dodgy lighting in my kitchen) and made to look pretty. In the case of these crackers...I made them 8 times before I was happy with them.
Today's scrolls, they are no exception to that rule, I've played with the flavours to get the right ratios and today...I made them one more time to take those all important photos- you know the ones that actually make you click on the post and come over and read? And I messed up. I made the scroll dough with plain not self raising flour. And of course...that means they didn't rise. They are also slightly doughy. But they are yummy. Because the flavours work. And Master 3 has eaten 4.
Check out these scroll ideas I created:
- Salami pizza scrolls, lunchbox yumminess
- Chicken, cheese and spinach yoghurt dough scrolls
- Chorizo and cheese yoghurt dough scrolls
So I've decided to photograph them as is. Yours will look more amazing than mine. They will taste just as great as these, but they will puff and look fabulous. If you make them...spare a thought for me...and send me the photos! I'd love to see them in all their glory.
Bacon, fetta and zucchini scrolls
Ingredients
- 1 cup greek yoghurt
- 2 cups self raising flour
- 50 grams crumbly fetta
- 2 rashers bacon cut into slivers
- ½ zucchini grated
Instructions
- Preheat oven to 180 degrees.
- Pop the yoghurt and the flour into the bowl of a mixer and mix with the dough hook until a dough is formed. (OR by hand- it only takes a matter of minutes).
- Roll out the dough on a floured board until .5cm thick.
- Cut the rolled dough in half.
- Sprinkle the edge with bacon, fetta and zucchini.
- Roll up and cut into rounds.
- Bake for 15 minutes at 180 degrees.
Nutrition
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