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Savoury scrolls are classic lunchbox fillers. They also make the perfect snack for customers on the go. This endlessly-versatile recipe can be easy tailored to different tastes by adding your preferred filling/s.

INGREDIENTS

IngredientsWeight (kg or L)
Group 1
MAURI Continental Bread Mix2.260kg
MAURI Dried Yeast0.030kg
Water1.500L
Group 2
Pizza Sauce As desired
Ham, diced0.300kg
Spinach0.030kg
Cheese, grated0.300kg
BBQ Sauce As desired

METHOD

STEP 01

Place Group 1 into a spiral mixer. Mix for 2 minutes on slow, followed by 6 minutes on fast.

STEP 02

Place the dough into an oiled plastic dough container. Book fold the dough, turn and book fold again. Allow to bulk ferment with the lid on for 30 minutes.

STEP 03

Book fold the dough, turn and book fold again. Dust with flour and press down the dough so that the bottom of the container is covered. Bulk ferment for another 30 minutes.

STEP 04

Tip out the dough onto a floured bench and scale and mould as required.

STEP 05

Evenly, spoon on pizza sauce, then top with diced ham, spinach, cheese and BBQ sauce.

STEP 06

Firmly roll to form a log. Cut diagonally into even 100g scrolls.

STEP 07

Bake for 20 minutes at 220°C with 10 seconds steam. After the 20 minutes open the damper and bake for a further 10 minutes.

Baking times will vary depending on the oven.

ORDER NOW

Contact your MAURI Account Executive or our Customer Service Team on 1800 649 494.

Target Dough Temperature: 28°C – 30°C

Dough Weight: 3790g (using dry yeast)

Yield @100g: 50 scrolls (dependent on how much filling is added)

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