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Super Soft Pesto Scrolls



10 portion(s)


  • 180 g buttermilk
  • 200 g water
  • 2 tsp dried instant yeast
  • 500 g Baker's Flour, plus extra for dusting
  • 1 tsp salt


  • 150 g Mozzarella Cheese, cut into pieces (4cm)
  • 150 g tasty cheddar cheese, cut into pieces (4cm)
  • 80 g Parmesan cheese, cut into pieces (3cm)
  • 30 g sunflower seeds
  • 80 g fresh basil leaves
  • 150 g extra virgin olive oil
  • 1/4 tsp salt
  • 6
    Preparation 30min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
    • Appliance TM 31 image
      Recipe is created for
      TM 31

Recipe's preparation

  1. Place buttermilk, water and yeast into mixing bowl and heat 3 min/37°C/speed 1
  2. Add baker's flour and salt and mix 6 sec/speed 6, then knead/3 min/Dough mode
  3. Transfer dough onto silicone bread mat or floured work surface and work into a ball. Wrap in silicone bread mat or place into a bowl and cover with plastic wrap or a kitchen towel. Leave to prove in a warm place until doubled in size (approx. 30 minutes).
  4. Wash and dry mixing bowl.
  5. Place mozzarella cheese into mixing bowl and grate 5 sec/speed 8. Tansfer to a separate bowl.
  6. Place cheddar cheese into mixing bowl and grate 5 sec/speed 8. Transfer to bowl with mozzarella.
  7. Place Parmesan cheese into mixing bowl and grate 5 sec/speed 10.
  8. Add sunflower seeds, basil leaves, extra virgin olive oil and salt and chop. 20 sec/speed 7.
  9. Pre-heat oven to 200 degrees C. Place silicone baking mat or baking paper onto oven tray.
  10. Place dough onto floured board and roll into large rectangle, approx 3cm thick. Spread pesto mix evenly onto dough using a flexible spatula, ensuring the dough is completely covered to all edges. Sprinkle cheese mixture evenly onto dough ensuring coverage right to the edge.
  11. Roll dough up from long edge until a log shape is formed. Using a piece of kitchen string or dental floss, wrap the string/floss around the bottom of the log at the location which will create the desired scroll width. Cross the string over at the top to slice the log and then place scroll flat onto baking tray. Repeat with remaining dough until all peices are sliced.
  12. Leave to prove an additional 10-15 minutes then place into oven for 15-20 mins or until cheese and dough is golden. remove from oven and allow to cool to desired temperature before serving. Allow to cool completely before refridgerating/freezing.

Accessories you need

  • Spatula TM31
    Spatula TM31
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These scrolls can be frozen for easy lunchbox items for up to 3 months.
Alternative filling suggestions include pizza sauce and cheese, ham, pineapple and cheese or vegemite and cheese.
A sweet version can be made by omitting the salt from the dough and adding 50g sugar in step 1. Fillings could include choc hazlenut spread, custard and stewed apples or apple and cinnamon.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • i am going to make these this week but will be...

    Submitted by amanda orsum gargula on 27. September 2020 - 11:40.

    Smile i am going to make these this week but will be sweet ones Closed lidGentle stir settingGentle stir settingGentle stir setting

    Amanda Soft

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