Yes, it’s another “well, that was simple” ideas. Leftover vegetables and just don’t feel like having the same meal reheated the next day? I think we all get that way sometimes, right? So, why not turn them into something you can snack on while you browse MoM?
Its another one of those “find a bread dough or pizza dough of your choice” recipes, I’m afraid as I just throw the dough ingredients in by eye out of habit. Sorry. If you have a bread maker, you can use that to make dough, too. Anyway, start by making your dough and setting it aside to rise. Now, onto the filling.
So, there was mashed potato and assorted other vegetables in the meal yesterday. That’s a great start. Now, what others do you have? Doesn’t matter – throw them all in with the spuds. Add a raw egg to the mix and pick the herbs and spices that match your taste preference. Personally, I like a good heaped tablespoon of home grown, powdered birdseye chilli, some garlic, a touch of basil, oregano and rosemary but everyone’s different. Some of you might just want a pink of salt and a dash of pepper. Mix up your veggies well and you can get creative now – if there’s any cold meat left you can dice it and throw that in as well.
If you’ve made Vegemite scrolls, you probably already skipped ahead to baking by now.
Back to the dough again. Roll it out into a large rectangle. If you want your scrolls bready, roll the dough thick. Otherwise, got fairly thin as it should expand. Spread the veggie mix over the dough, leaving a 2cm clear area along one of the longer sides. Start rolling the dough from the opposite side. Once you have a long tube of dough and veg, start slicing it across the tube. Place the slices on a lightly greased baking tray and set aside to rise again while you turn on the oven to preheat at 150^C
When the oven’s ready, pop scrolls in for 15 minutes. Remove, allow to cool and enjoy.
Posted by Data, 1st March 2015