These savoury scrolls are pretty easy to make, just plan enough time for rising. You could substitute any of the Edmonds bread mixes for this recipe.
400g Edmonds soft white bread mix
1 cup lukewarm water
5g Edmonds instant dried yeast
5 Tbsp pesto
1½ cups grated cheese
1. Roll the dough into a rectangular shape about 1cm thick and place on a lightly greased baking tray. Cover and stand in a warm place for 10 minutes.
2. Spread the pesto over the dough, leaving 2cm uncovered along one long edge of the dough. Sprinkle with 1 cup of the grated cheese and brush the 2cm edge with water. Roll the dough tightly towards unfilled edge and press to seal. Cut the rolled dough into 12 pieces and place spiral side up on a lined baking tray. Cover and stand in a warm place for 40 minutes.
3. Preheat the oven to 200°C.
4. Sprinkle the dough with the remaining grated cheese and bake in oven for 10–15 minutes. If desired, brush the top of the bread with olive oil while still hot.