INGREDIENTS
10 portion(s)
Dough
- 300 g lukewarm water
- 2 tsp dried yeast
- 20 g olive oil
- 1 pinch salt
- 500 g bakers flour
- 150 g grated biltong
- 200 g Grated Cheddar Cheese
Toppings
- 300 g Biltong
- 200 g Cheddar cheese
- 100 g Parmesan cheese
- 60 g Baby Spinach Leaves
RECIPE'S PREPARATION
Dough
Preheat the oven to 200 degrees
Prepare your baking pan or tin (I use my pizza tray, with a spray of oil)
Using slightly frozen biltong, cut into small pieces & then grate for 3 secs, speed 5 - repeat if necessary
Set aside
** Don't overgrate as you don't want a powder consistency **
Cut cheddar into 3cm cubes & grate for 5 secs, speed 5
Without cleaning the bowl, add the water, yeast, salt & flour into the mixing bowl & combing for 6 secs / speed 6
Add the biltong to the dough mix
Knead for 1 min
Turn dough out onto the Thermomat & allow to prove for at least 15 minutes
Toppings
To make the scrolls, shape into a rectangle onto your thermomat
Make sure the dough is not rolled out too thin
place the toppings in three strips. One biltong, one spinach & combine the two cheeses
Using your thermomat, roll into a long roll, squeezing the ends so the toppings don't fall out.
Using a piece of floss (never mind if it's minty - you won't taste it 
place around the roll & then pull together, cutting it finely without squashing it
Place each scroll onto your prepared baking tray
Bake for 20 mins, or until the scrolls are golden brown
By Janine Wood