Pizza ScrollsMake on Drop
Absolutely nothing is better for morning tea on a coolish morning (after so much heat) than some nice savoury scones with a pizza filling. (All you Americans read 'biscuits' for scones!) My cream cheese scone dough is of course, supreme and so there you have the perfect pairing...so what are you waiting for, get your cooks Apron on and heat up the oven and you'll be smacking your lips in no time!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control will get your pantry and fridge in order this February! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 125 Grams cream cheese
- 75 Grams parmesan, grated with microplane
- 440 Grams SR flour
- Pinches Pink Salt Flakes BUY
- 150 Grams soda water to mix plus more as needed
- 200 Grams cherry tomatoes
- 70 Grams tomato paste
- 1 Batch Hey Pesto Recipe
- 2 cloves garlic
- 1/2 diced onion
- Fresh Basil leaves
- Extra grated parmesan to taste
Preheat oven to 160℃.
Make dough by putting cream cheese, flour and soda water into Thermomix bowl and knead 1 min/Interval to bring the dough to a workable consistency.
Using extra flour, and a rolling pin, roll dough into a rectangle.
Spread dough with pizza paste, and then pesto to taste, sprinkle with diced onion, finely chopped garlic and basil leaves.
Roll dough over on itself.
Cut into rounds, turn scroll side up and put into buttered ceramic dish.
Push a cherry tomato or two into the middle of each scone.
Sprinkle with Parmesan.
Cook for 20-25 minutes until golden.