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The kind of recipe you want to whip up before guests come over so your house smells like a cosy, inviting Italian eatery when they walk through the door. But be warned: one bite and you will have set the food bar real high for the rest of their stay!

You will need

Makes 9


  • 2 1/4 cups plain flour, or bread flour plus more for dusting
  • 2/3 cup warm water
  • 2 1/2 teaspoons instant dry yeast (see note)
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon sugar, optional
  • 1/2 teaspoon salt


  • 1/3 cup tomato pizza sauce, basil pesto or sauce of choice
  • 1/4 cup sundried tomatoes
  • 1/4 cup spinach, finely chopped
  • 1/4 cup olives, finely chopped
  • 3/4 cup shredded vegan cheese

Herb oil

  • 3 tablespoons olive oil
  • 1 tablespoon finely chopped parsley

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20 mins to prep

90 mins to set

15 mins to bake

Step 1

Add all the bread ingredients to a large bowl and mix by hand until it comes together. On a floured surface, knead the dough for 5 minutes or until it becomes smooth and stretchy.

Step 2

Place the dough in a bowl and cover with a tea towel. Set aside the dough in a warm spot for at least 1 hour or until it doubles in size.

Step 3

Line a 20cm square baking tin with baking paper.

On a lightly floured surface, flatten out the dough into a 30 x 25 cm rectangle.

Step 4

Spread the sauce on the dough, very close to the edge. Evenly scatter the vegetables and cheese over the sauce.

Step 5

Starting from the long side, tightly roll the dough into a log. Use a sharp knife or plain tooth floss to cut the dough into 9 scrolls. Arrange the scrolls in your baking tin and cover the tin. Let the scrolls rest for 30 minutes or until they’re puffy again.

Step 6

Preheat your oven to 200°C (convection) or 180°C (fan-forced).

Step 7

Make the herb oil by mixing the ingredients in a small bowl. Brush the scrolls with the oil, keeping the rest of the oil for later.

Step 8

When the oven and your scrolls are ready, bake the scrolls for 15 minutes or until golden brown on top. Brush the warm scrolls with any reserved oil.

Step 9

Enjoy the scrolls warm! Store leftovers in an airtight container in the fridge for up to 2 days. Reheat leftovers before serving.

Hot tip!

Instant dry yeast doesn’t need to be proofed before using it in a recipe. However, if you use another type of yeast, mix it with warm water (same amount as in the ingredients) and a pinch of sugar. When the mixture bubbles, mix it with the rest of the ingredients. 

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