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1 Variation of Savoury Scrolls with Pumpkin Dough

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Variation of Savoury Scrolls with Pumpkin Dough

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Ingredients

24 portion(s)

Pumpkin Dough

  • 350 g butternut pumpkin, peeled and cut into pieces
  • 500 g water for steaming
  • 280 g Water, room temperature
  • 2 tsp dried yeast
  • 800 g bakers flour
  • 2 tsp salt
  • 1 tsp sugar

Filling

  • 250 g mixture tasty cheese & parmesan, Cubed
  • 120 g ham or bacon pieces, diced or torn
  • 4 tablespoon tomato paste
  • dried pizza herbs, to sprinkle
  • Handful baby spinach, optional
  • handful fresh basil leaves, optional
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  • 6
    2h 30min
    Preparation 2h 0min
    Baking/Cooking
  • 7
    medium
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

    Making the dough
  1. Place pumpkin in the rice basket, put it into position in the bowl above the 500g water. Steam for 15 minutes/ Varoma temp/ speed 2. When it finishes, remove the basket using your spatula as handle, discard steaming water and set pumpkin aside in the basket to cool.
  2. Add the 280g cool/ room temp water & return warm pumpkin to bowl. If the water temperature now registers as hotter then 37 or 40 degrees, wait until it has cooled to 37 before adding the yeast and combining 5 secs / speed 2. (If the pumpkin has cooled too much & doesn't bring the water temp up to 37, heat 2 mins / 37 degrees / speed 2, stopping and moving on to add the yeast once 37 is achieved).
  3. Add the flour, salt & sugar. Knead mixture 4 mins / Dough mode.

    Meanwhile, lightly grease your thermomat with some olive oil (this is very important as it's a sticky dough!).
  4. Empty the dough onto your greased Thermomat, twisting the base of the blades (the black knob on the underside of the bowl) to assist. If some dough remains in the bowl, place bowl back onto TMX and spin 2 sec / sp 9, which will flick more dough out to the sides of the bowl, making it easy to remove with the spatula.
  5. Wrap dough in thermomat & set aside in a warm place (on top of your Thermoserver with hot water inside, if there's no sun) and leave to double in size, aprox 20mins.

    While this is happening, make your filling. Also grease & line a large lamington tray (or two!).
    6. Making the filling
  6. Clean & dry mixing bowl.

    Place cheeses, basil & baby spinach into your Thermomix bowl and process for 5 sec / sp 7.
    7. Putting it all together
  7. Pre-heat your oven to 50 degrees.

    Unwrap the dough & punch it down. Using lightly greased hands, press the dough into a rectangular shape to entirely cover the Thermomat. (If it keeps pulling away from the edges of your mat, you know it needs a bit longer to rise).
  8. Onto the dough, evenly spread tomato paste (I find using a bent palate/icing knife the easiest). On top of this, evenly spread the ham and cheese mixture (or other toppings of choice - see variations). Sprinkle with pizza herb mix if not using fresh basil.
  9. Working slowly & carefully, roll the dough up, starting from one long edge to create a log.

    Using a serated plastic lettuce knife (a few $ from Kmart!), gently slice into scrolls aprox 2cm wide, placing onto prepared tray as you go. (Alternately, transfer dough log onto a chopping board & use a sharp knife - never use a sharp knife on your Thermomat!). Space scrolls so they have room to grow.
  10. Turn OFF warm oven. Cover tray(s) with scrolls with your thermomat (to keep the warmth in) and place in OFF oven to prove again until doubled in size - don't rush this step if you want a scroll that is light in texture!
  11. Once scrolls have doubled in size, remove Thermomat from on top of the scrolls & switch oven onto 190 degrees. Bake 20 minutes, or until golden.
10

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11

Tip

Tips:

These make for stress-free school mornings! Simply pop 1, 2 or 3 (depending on their size & the appetite of your children) into zip-lock bags on the day they were baked (once cool!) and freeze. Grab & go on busy mornings. They will keep the rest of the lunchbox contents cool and will be defrosted & ready to eat by lunchtime.

Variations:

Try filling these scrolls with pesto chicken, sundried tomato & feta cheese: rub chicken tenderloins with pesto then steam in the Varoma for 20-25mins / Varoma temp / sp 3 over 600g water. Discard steaming water then place chicken into the bowl & shred 5 sec / Counter-clockwise operation / sp 4. Evenly distribute over the dough mixture, top with crumbled feta then roll, slice, prove & bake as per main recipe.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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Comments

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  • Excellent thank you

    Submitted by CeceG on 15. March 2020 - 08:06.

    Excellent thank you

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  • I made these scrumptious scrolls for Saturday...

    Submitted by tootie on 19. March 2019 - 15:25.

    I made these scrumptious scrolls for Saturday lunch. I used jalapeño cheese, Parmesan and Asiago cheese, fresh basil, laid fresh spinach on top of cheese, cooked diced bacon and pizza sauce. I will definitely make again! My husband gave me a 10+, yippee!

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  • Favourite! Love this

    Submitted by Murnanet on 28. August 2016 - 09:14.

    Favourite! Love this recipe... I use this for scrolls and pizza bases. I add fresh rosemary to the dough process as well....my hank you for a great recipe ...

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  • These were a real hit,

    Submitted by letstryit on 14. August 2016 - 20:41.

    These were a real hit, especially with the kids. I used kale instead of spinach. I stretched dough out the full area of the thermomat, but next time would keep the dough a bit thicker.

     

    John Clark


    Independent Consultant (WA)

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  • These were so easy and worked

    Submitted by belinda.jessup on 3. May 2016 - 06:43.

    These were so easy and worked perfectly! ! Kids absolutely loved them

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  • So yummy and easy to use to

    Submitted by SMcAllister77 on 25. April 2016 - 11:59.

    So yummy and easy to use to make! 

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