Ingredients

For the dough

• 2 ½ tsp instant yeast
• 330ml warm water
• 4 ½ cups high grade flour
• 1 ½ tsp salt
• ½ cup plain yoghurt

Filling

• 1 can tinned tomatoes
• 2 tsp dried oregano
• 1 garlic clove
• 1 Tbsp olive oil
• Salt & Pepper
• ¼ cup Mainland Grated Mozzarella
• 200g pepperoni slices
• Mainland Grated Parmesan to sprinkle on top
• Chilli flakes to sprinkle on top
• Fresh basil

Method

1. To a bowl, add the warm water and yeast and stir to combine. Let sit for 5 minutes until the yeast has floated to the top.

2. Add the flour, salt and yoghurt and mix until a dough forms. Tip the dough on a lightly floured surface and knead for 10 - 15 minutes. Shape into a ball and place in a clean bowl, and cover with a tea towel to prove for 1 ½ hours, or until the dough has doubled in size.

3. To a food processor, add the tomatoes, oregano, garlic, olive oil and season. Pulse until smooth and set aside.

4. Turn the dough out onto a floured surface and roll out to a 30cm x 40cm rectangle. 

5. Spread the tomato sauce all over. Sprinkle with Mainland grated mozzarella and layer pepperoni slices.

6. Roll the dough tightly and slice into 10 - 12 scrolls and place evenly spaced on a lined baking tray. Cover with a tea towel and leave to rise again for 30 - 45 minutes.

7. Preheat the oven to 165°C fan bake. Sprinkle the scrolls with Mainland Grated Parmesan and chilli flakes. Place the scrolls in the oven to bake for 30 - 35 minutes until golden and cooked through.

8. Remove from the oven and allow to cool slightly before serving. Serve with any leftover tomato sauce and garnish with fresh basil.