These are pretty much the same as the scrolls I often make but presented a little differently. I find mixing it up for the lunch box is always a good idea.
The dough recipe is here.
310 g Luke warm water (1 1/3 cups)
1 sachet dry yeast
1 teaspoon salt
1 teaspoon sugar
510 g plain flour (3 1/2 cups)
30 g extra virgin olive oil (3 tablespoons)
Allow the dough to rise for about 30 minutes (until doubled in size). Remove from bowl and divide into four equal portions. Each portion will become one twist.
Take one piece of dough and cut in half. Take one piece of dough and roll between your two hands to create a long piece of dough (just like when you made play dough snakes as a kid). Repeat with the other piece of dough.
Press ends together. At this point, you can add a little tomato sauce, garlic, cooked onion, mustard, herbs or anything you like along the top of the dough strips before twisting if desired. Or leave if you just want cheese.
Add mustard or other fillings
Twist the dough strips around each other until you reach the end.
If you are using some sort of filling, it can get a bit messy when twisting so don’t worry if it looks a bit disastrous.
Press the dough together at the end to finish off.
Place twists on a lined baking tray and sprinkle cheese on top.
Place the tray in a cold oven and turn to 180°C to 190°C and cook until golden (about 15-20 minutes).
Filling with parmesan cheese
These go well in the lunch box. I cut them up into sections, freeze and then put pieces into the lunch box of a given morning.
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